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Blueberry Oat Cake

blueberry cake

Whole grains and blueberries make a perfect summer cake, non dairy too.

  • Duration
  • Cook Time
  • Prep Time
  • 16 ServingsServings


  • 2 eggs
  • 2 cup soymilk with 1 tablespoon lemon juice
  • 1 cup packed brown sugar
  • 1/2 cup canola oil
  • 2 cup white whole wheat flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cup quick-cooking oats (you can grind old fashioned oats)
  • 2 cup fresh or frozen blueberries
  • 1 cup white chocolate chips
  • 2/3 cup confectioners sugar
  • 2 tablespoon water


  • In a large bowl, beat the eggs, soymilk and lemon mixture, brown sugar and oil. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to batter until blended. Fold in the oats, blueberries and white chocolate chips if desired.
  • Transfer to a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • Prepare glaze by mixing confectioners sugar with water, drizzle over cake before serving.