Description
A hearty and nourishing blueberry oatmeal cake made with wholesome ingredients and topped with a crunchy layer of toasted sunflower seeds, perfect for breakfast or a healthy snack.
Ingredients
Units
Scale
- 1 cup rolled oats
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup brown sugar
- 1/4 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup sunflower seeds
- 1 tbsp honey or maple syrup (for drizzling over topping)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch square or round cake pan.
- In a small bowl, combine oats and buttermilk. Let soak for 10–15 minutes.
- In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat together brown sugar, oil, eggs, and vanilla extract.
- Add soaked oat mixture to the wet ingredients and stir to combine.
- Gradually add dry ingredients, mixing just until incorporated.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and smooth the top.
- Sprinkle sunflower seeds evenly over the top and drizzle with honey or maple syrup.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use frozen blueberries straight from the freezer to prevent excess bleeding.
- Substitute sunflower seeds with chopped nuts or pumpkin seeds if desired.
- This cake is lightly sweetened and great as a breakfast treat.
- Store covered at room temperature for 2 days or in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 14g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg