Blackberries; one of the best known wild foods and the tastiest of all berries, in my opinion. These were picked in the yard this morning, and it seems we’ll have a steady supply of them for a few weeks. The most common pairing of blackberries is with apples, but I’ve decided to keep it straight and make a Blackberry Oatmeal Cake, adapting an earlier recipe for Blueberry Banana Bread to serve the purpose. This Blackberry Oatmeal Cake is great for breakfast with coffee or as a dessert with maple syrup and/or a drizzle of cream (both highly recommended).
Blackberry Oatmeal Cake
- Total Time: 60 minutes
- Yield: 8 servings 1x
Description
This Blackberry Oatmeal Cake is a delightful blend of juicy blackberries and wholesome oats, perfect for breakfast with coffee or as a dessert with a drizzle of cream.
Ingredients
- 2 cups (480 ml) blackberries
- 2 cups (480 ml) whole white flour
- 1 cup (240 ml) quick oats
- 1 cup (240 ml) sugar
- 1/2 cup (120 ml) neutral oil
- 1/2 cup (120 ml) yogurt
- 1/2 cup (120 ml) milk
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper.
- In a large bowl, mix together the quick oats, whole white flour, baking soda, and salt. Set aside.
- In another bowl, whisk together the eggs and sugar until the mixture is smooth and pale.
- Add the yogurt, neutral oil, milk, and vanilla extract to the egg mixture, and whisk until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in the blackberries, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature, optionally with maple syrup or a drizzle of cream.
Notes
- For a richer flavor, try serving the cake with a drizzle of maple syrup or cream.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- If fresh blackberries are unavailable, frozen ones can be used; just make sure to thaw and drain them well before adding to the batter.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20
- Sodium: 200
- Fat: 10
- Carbohydrates: 40
- Fiber: 3
- Protein: 5
- Cholesterol: 40
If You Liked This Recipe, You’ll Love These
- Blackberry and Honeycomb Brittle Cake
- Apfel Kuchen: Traditional German Apple Cake
- Oatmeal Blueberry Breakfast Muffins
- Gâteau au Cassis: French Blackcurrant Mousse Cake
Frequently Asked Questions
Can I use frozen blackberries if fresh aren’t available?
Yes — the notes say frozen blackberries work fine, but you should thaw and drain them well before adding them to the batter to avoid making it too wet. The recipe folds 2 cups of berries into the batter after combining the dry and wet ingredients. 
The article mentions this cake works for both breakfast and dessert — what’s the difference in how you serve it?
The article says it’s “great for breakfast with coffee or as a dessert with maple syrup and/or a drizzle of cream,” describing both as “highly recommended.” The cake is satisfying on its own straight from the oven, but adding maple syrup or cream elevates it into a proper dessert.
How long will this cake keep and how should I store it?
The notes say it can be stored in an airtight container at room temperature for up to 3 days.
