Blueberry Breakfast Cake



This breakfast cake is great for breakfast, brunch, or just a mid-day snack. Blueberries are a great source of antioxidants which may help protect against many cancers. This cake also is made with whole grains and offers omega-3 fatty acids from the walnuts.

Dietitian's Tip: Substitute the all purpose flour with whole wheat pastry flour to boost the fiber content.

This recipe comes from the Dana-Farber Cancer Institute


Cake Ingredients

  • 1 large egg
  • 1/2 cup lowfat milk
  • 1/2 cup plain, non-fat yogurt
  • 3 tablespoons butter 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.
  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.

Nutrition Facts per Serving: 1 square

Calories: 160, Fat: 4.5 grams, Saturated Fat: 2 grams, Trans Fat: 0 grams, Total Carbohydrate: 27 grams, Dietary Fiber: 2 grams, Sugar: 11 grams, Protein: 4 grams, Sodium: 135 mg