Blueberry Breakfast Cake



  • 1 large egg
  • 1/2 cup skim milk (can substitute soy milk or almond milk)
  • 1/2 cup plain, non-fat yogurt
  • 3 tablespoons butter or non-trans-fat margarine, melted
  • 1/2 cup oat flour
  • 1 cup whole wheat pastry flour
  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh or frozen, unsweetened blueberries
Topping Ingredients:
  • 3 tablespoons sugar
  • 2 tablespoons finely chopped walnuts
  • 1/4 teaspoon ground cinnamon


  1. Preheat the oven to 400 degrees.
  2. Coat an 8-inch square baking pan with nonstick cooking spray.
  3. In a large mixing bowl, whisk together the egg, milk, yogurt, and butter/margarine.
  4. Mix the oat flour, whole wheat flour, all-purpose flour, sugar, baking powder, and salt in a bowl.
  5. Sift the dry ingredients into the liquid mixture. Stir the batter just to blend. Do not overbeat.
  6. Fold in the blueberries and turn the batter into the prepared pan.
  7. For the topping: in a small bowl, stir together the sugar, walnuts, and cinnamon. Sprinkle over the batter.
  8. Bake in oven for 20-25 minutes, or until the top is golden brown and a knife inserted into the center of the cake comes out clean.
  9. Cool on a rack for 10 minutes. Cut into squares and serve warm.


The Cancer Lifeline Cookbook 

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  • Nutrition Tip

    Blueberries are antioxidant powerhouses. They are very rich in vitamins C, E, A, and many B vitamins. Blueberries are blue because of anthocyanin, an antioxidant that fights free radicals in your body.

    Laboratory studies published in the Journal of Agricultural and Food Chemistry show that phenolic compounds in blueberries can inhibit colon cancer cell growth and induce apoptosis (cancer cell suicide).

    This cake also has whole grains and healthy omega-3 fats from walnuts, making it an even more healthy breakfast treat. To boost the fiber and reduce the sugar content, swap the 1/2 cup all-purpose flour with 1/2 cup whole wheat pastry flour, and add 1/4 cup applesauce while cutting the sugar to 1/4 – 1/3 cup.

    blueberry breakfast cake nutrition facts
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