Blueberry Breakfast Cake
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5 from 4 votes

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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Breakfast, Dessert
Cuisine: Vegan
Servings: 9
Calories: 143kcal
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

  • 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.)
  • 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.
  • Mix the oat flour with the other dry ingredients. Stir in 1/4 cup of the blueberries.
  • 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.
  • 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!

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

Serving: 1Serving | Calories: 143kcal | Carbohydrates: 33g | Protein: 2.3g | Fat: 0.5g | Sodium: 308mg | Fiber: 1.7g | Sugar: 16.5g