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Blueberry Breakfast Cake

Blueberry Breakfast Cake

Lightly sweet and subtly spiced, this low-fat breakfast cake can be made with fresh or frozen blueberries. If using frozen, measure first and then defrost.
Course Breakfast, Dessert
Cuisine Vegan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 9
Calories 143 kcal
Author Susan Voisin

Ingredients

Dry Ingredients:

  • 1 cup quick or whole oats (not instant)
  • 1 cup whole wheat flour
  • 1/2 cup vegan sugar
  • 2 tsp baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon Ener-G Egg Replacer or substitute
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt

Blueberries:

  • 1 1/4 cup blueberries , divided

Wet Ingredients:

  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 1/3 cup unsweetened applesauce
  • 1/2 teaspoon vanilla extract

Topping:

  • 2 tablespoons coarse sugar , such as demerara or raw sugar
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat the oven to 350 F. Lightly spray or wipe the bottom and sides of a 8 X 8-inch glass baking pan with oil or cooking spray. (You may use metal, but the baking time will vary.)
  2. Put the oats into a blender and grind until they are fine. Stir a couple of times to make sure that they're uniformly ground.
  3. Mix the oat flour with the other dry ingredients. Stir in 1/4 cup of the blueberries.
  4. Put the remaining cup blueberries into a blender or food processor with the water. Pulse (quickly turn on and off) to coarsely chop the blueberries, but do not completely puree. Make a well in the center of the dry ingredients and pour in blueberry mixture and other wet ingredients. Stir until moistened and completely combined, but don't over-mix. Pour into the prepared pan (batter will be thick). Mix together the sugar and cinnamon topping, and sprinkle it over the top.
  5. Bake for 25-35 minutes, until a toothpick inserted in the middle comes out clean. Allow to cool for at least 15 minutes. Eat and celebrate!

Recipe Notes

For a slightly lighter--but not fat-free--cake, add one tablespoon canola oil with the wet ingredients. This adds 14 calories and 1.5 grams of fat per serving.

Nutrition Facts
Blueberry Breakfast Cake
Amount Per Serving (1 Serving)
Calories 143 Calories from Fat 5
% Daily Value*
Total Fat 0.5g 1%
Sodium 308mg 13%
Total Carbohydrates 33g 11%
Dietary Fiber 1.7g 7%
Sugars 16.5g
Protein 2.3g 5%
* Percent Daily Values are based on a 2000 calorie diet.