If you’re searching for a cozy, nourishing, and downright delightful way to start your morning, you’re in for a treat! Today we’re diving into my Healthy Yogurt Oat Blueberry Breakfast Cake — a recipe that’s not just good for you but also wonderfully satisfying. The smell when this is in the oven is incredible!! And if you love blueberries as much as I do, you’ll want to bookmark this one right now.

Before we dive into all the goodness, don’t forget — you can subscribe to receive all my favorite wholesome recipes straight to your inbox! No spam, just deliciousness. 🫶

Overview of the Healthy Yogurt Oat Blueberry Breakfast Cake

This cake is everything I adore about a feel-good breakfast: it’s soft yet hearty, sweet but naturally so, and bursting with juicy blueberries. It’s made with wholesome ingredients like oats, Greek yogurt, and just a hint of maple syrup. Perfect for meal prep, lazy weekend mornings, or even a midday snack!

Why You’ll Love This Recipe

Super easy to make — one bowl, no fancy equipment!
Wholesome ingredients that keep you full and energized.
Naturally sweetened, with no refined sugars.
Kid-approved and perfect for the whole family.
Versatile — make it dairy-free, gluten-free, or load it with extra fruit!

What Does This Breakfast Cake Taste Like?

Imagine the soft texture of a muffin, the heartiness of a baked oatmeal, and the juicy pop of fresh blueberries… all in one bite. The yogurt keeps it tender and moist, while the oats give it just enough chew to feel hearty. Anything but boring!!

Benefits of Healthy Yogurt Oat Blueberry Breakfast Cake

High in fiber and protein for sustained energy.
Low in added sugars.
Packed with antioxidants from the blueberries.
Probiotic benefits from the Greek yogurt.
Completely meal-preppable — your future self will thank you!

Ingredients You’ll Need

1 ½ cups rolled oats
1 cup whole wheat flour (or almond flour for gluten-free)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
1 cup Greek yogurt (plain, full-fat or 2%)
⅓ cup maple syrup or honey
2 large eggs
1 teaspoon vanilla extract
¼ cup melted coconut oil or butter
1 cup fresh or frozen blueberries (plus extra for topping)

Necessary Tools for Preparation

Mixing bowls
Whisk and spatula
8×8 inch baking dish
Parchment paper (optional but helpful for easy removal)
Measuring cups and spoons

Possible Ingredient Additions and Substitutions

I promised you versatile, and here’s proof!

Dairy-free? Use coconut yogurt and plant-based butter.
Want more protein? Add a scoop of vanilla protein powder.
Love nuts? Stir in ½ cup chopped walnuts or almonds.
Extra fruity? Add diced strawberries or raspberries with the blueberries.
Low-sugar? Reduce maple syrup to ¼ cup and add a few drops of stevia if desired.

How to Make Healthy Yogurt Oat Blueberry Breakfast Cake

Step 1: Preheat your oven to 350°F (175°C). Grease or line your baking dish.

Step 2: In a large bowl, whisk together the oats, flour, baking powder, baking soda, salt, and cinnamon.

Step 3: In another bowl, combine the Greek yogurt, maple syrup, eggs, vanilla, and melted coconut oil. Whisk until smooth.

Step 4: Gently fold the dry ingredients into the wet ingredients. Mix until just combined — don’t overdo it!

Step 5: Fold in the blueberries carefully.

Step 6: Pour the batter into the prepared dish and sprinkle extra blueberries on top for that beautiful pop of color.

Step 7: Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool slightly before slicing into squares. Serve warm or at room temperature. Swoon!!

What to Serve with Blueberry Breakfast Cake

A dollop of extra Greek yogurt and a drizzle of honey.
A handful of toasted nuts.
Fresh fruit on the side.
Your favorite morning latte or herbal tea!

Tips for Making the Perfect Breakfast Cake

Don’t overmix the batter — it can make the cake tough.
Use fresh blueberries if you can; frozen works too but may bleed a bit.
Let it cool before slicing for the cleanest pieces.
Double the recipe and freeze half — you’ll thank yourself on busy mornings!

Storage Instructions

Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps well for up to 5 days.
Freezer: Wrap individual slices and freeze for up to 2 months. Reheat in the microwave for a few seconds!

General Information

Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Yields: 9 generous squares

Frequently Asked Questions (FAQ)

Can I use quick oats instead of rolled oats?

Yes! The texture will be slightly less chewy, but it still works beautifully.

Can I use a different fruit instead of blueberries?

Absolutely. Try raspberries, diced peaches, or even cherries for a fun twist!

Can I make this cake vegan?

Yes! Substitute the Greek yogurt with a plant-based yogurt, the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg), and the honey with maple syrup.

How can I make it gluten-free?

Use certified gluten-free oats and swap the whole wheat flour for almond flour or a 1:1 gluten-free flour blend.

Conclusion

There’s something so comforting about starting the day with a slice of this Healthy Yogurt Oat Blueberry Breakfast Cake. It’s wholesome, filling, and just sweet enough to make you feel like you’re treating yourself — while actually doing something good for your body.

If you loved this recipe, you might also enjoy these peachy favorites:

Peach and Yogurt Breakfast Bars
Peach Oatmeal Bake
Peach Blueberry Crisp (Healthy Version!)

I’d absolutely LOVE to see your creations! 💬 Leave a review below and share your beautiful cakes on Pinterest — tag me so I can cheer you on!!

Nutritional Information (Approximate per slice)

Calories: 210
Protein: 7g
Carbohydrates: 26g
Fat: 9g
Fiber: 3g
Sugar: 9g