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

Units Scale

2 cups blackberries
2 cups whole white flour
1 cup quick oats
1 cup sugar
1/2 cup neutral oil
1/2 cup yogurt
1/2 cup milk
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon 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