Blueberry Cakes Recipes

Recipe: Breakfast Blueberry-Oatmeal Cakes

Posted on Friday, March 31, 2017 by UVM Health Network - CVMC

Blueberries — just the thing for snow day breakfast

Figuring you might get snowed in? Why not wake up to a delicious breakfast that has potent health benefits too?


Blueberries have long been considered nutritional superstars. They’re brimming with vitamin C, fiber, antioxidants and compounds believed to promote heart, intestinal and urinary tract health.


Rinse under cool water and throw a handful into your cereal, yogurt or smoothie for a tasty immune boost that’ll help you power through your day, or try this palate-pleasing snow day recipe sure to make everybody happy!


Breakfast Blueberry-Oatmeal Cakes

For a grab-and-go breakfast, reheat the oatmeal cakes in the microwave for about 40 seconds.



  • 2 1/2 cups old-fashioned rolled oats
  • 1 1/2 cups low-fat milk
  • 1 large egg, lightly beaten
  • 1/3 cup pure maple syrup
  • 2 Tbsp canola oil
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup blueberries, fresh or frozen


  1. Combine oats and milk in a large bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed, at least 8 hours and up to 12 hours.
  2. Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.
  3. Stir egg, maple syrup, oil, vanilla, cinnamon, baking powder and salt into the soaked oats until well combined. Divide the mixture among the muffin cups (about 1/4 cup each). Top each with 1 tablespoon blueberries.
  4. Bake the oatmeal cakes until they spring back when touched, 25 to 30 minutes. Let cool in the pan for a 10 minutes. Loosen and remove with a paring knife. Serve warm



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