Blueberry Breakfast Cake
Homemade Blueberry Breakfast is packed with juicy blueberries and a hint of lemon! A delicious sour cream based blueberry coffee cake that tastes great for breakfast or brunch and can be made ahead.
- ¼ cup of milk
- ½ teaspoon of baking soda
- 2 large eggs
- 1 and a half teaspoon of baking powder
- ¼ teaspoon of salt
- ½ cup of honey
- 1 cup of Greek yogurt
- 2 cups of blueberries
- 1 ¼ cup white whole wheat flour
- 1 ¼ cup old-fashioned oatmeal
- 1 teaspoon and a half of vanilla
- 1/3 cup melted coconut oil
First, preheat the oven to 350 F and grease an 8 x 8 inch pan with non-stick cooking spray, set aside. You can line the pan with parchment paper, leaving a large overhang on the sides so that you can easily lift the cake from the pan.
In a large bowl, whisk together the dry ingredients: oats, flour, baking soda, baking powder and salt and set aside.
in a medium bowl or measuring cup, whisk together the Greek yogurt, milk, eggs, vanilla, honey and melted coconut oil.
Then add the liquid ingredient mixture to the dry ingredients and stir until they are just combined (do not over mix).
Finally, gently fold in the blueberries and pour the batter into the prepared pan, smooth the top and bake for 45 to 55 minutes or until the toothpick inserted in the center comes out clean. If the top starts to brown too quickly, lightly cover the top with foil.
Let cool in the saucepan for 20 minutes, then transfer to a wire rack and let cool completely.