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Blueberry Oat Cake


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Blueberry Oat Cake


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Blueberry Oat Cake

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


  • Prep Time : 15 min
  • Cook Time : 50 min
  • Ready Time : 1 hour, 5 min


16 Servings


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


Servings Per Recipe: 16 Servings

Amount Per Serving

  • Calories: 290
  • Total Fat: 12g
  • Cholesterol: 23mg
  • Sodium: 195mg
  • Total Carbs: 42g
  •     Dietary Fiber: 3g
  • Protein: 6g


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




20 Responses to Blueberry Oat Cake

  1. blueberries and whole grains, who can ask for more

  2. Instead of soy milk, I use diluted coconut milk. I mix it half & half or 1/3 coconut milk to 2/3 water. The 2nd mixture is about the fat content of regular milk and in baking does not retain any coconut flavor. I find that soy milk has an unpleasant flavor so I don’t like to use it. There is no added sugar in coconut milk, unlike soy milk. It also curdles with added vinegar, lemon juice or other acids just like regular milk. Try it!

  3. Rochelle,

    Great idea. I have been moving over to coconut milk too, but it is a little fattier so I mostly use it when I feel the recipe really needs the fat.

  4. This sounds like a very healthy recipe. However, with various health issues between my husband and me, it would be helpful to have a breakdown of nutrients in all recipes—especially sugar, salt, and fat content. Thank you for sharing.

    • Sure, I do try and do that with my recipes now, but am not all caught up on the old ones I will add it now.

  5. avatar says: ofrenkel

    this looks really good! I can’t wait to try it.
    just one question- what is white whole wheat flour?
    also I love the coconut milk idea- can I get that at a kisher store?

    • White whole wheat flour is just a type of whole wheat flour that is lighter so it looks better and the texture is slightly softer, so it is better for cakes. Roland makes a kosher coconut milk I find at many local grocery stores, but I am sure you can find one at a kosher market.

  6. I am running out soon to get blueberries so I can make this for weekend guests. Oats and berries; life is good.

  7. avatar says: Shelly

    Where do you find pareve white chocolate chips?

  8. Do any type of oats need to be ground?

    • If they are whole old fashioned oats, it is better to grind them a bit, if they are the quick cooking 1-minute kind they are already ground a bit so you don’t have to.

  9. avatar says: clabergel

    I’ve tried 3 times to upload the photo of the cake I made…each time it tells me to “please select photo to upload…”…I tried…and gave up…but the cake was great

    • oh, thanks for letting me know, the file size is probably too large. Thanks for lettins us know.

  10. avatar says: clabergel

    oh..also…I used almond milk instead…

  11. I bought and used plain soy milk and quick cooking oats. I used regular all-purpose flour. I also used light brown sugar as the recipe didn’t specify. The oats looked like regular oats but the recipe didn’t specify grinding quick ones. My cake came out dark and didn’t look anything like the picture. It was moist enough, and could have been sweeter but can you help what I did wrong?

    • Sorry, I missed this comment. I just fixed the recipe, light brown sugar is correct. Some soy milks are unsweetened if you used that kind it would have affected the sweetness and based on the brand it might affect the color. As for the oats, you shouldn’t need to grind the oats if they are the quick cooking ones because they are already cut up a enough. I wouldn’t worry about the color, maybe it was just the lighting on this picture, you wouldn’t believe how much that effects things for the good and bad in food photography.

  12. Was their any reply for my question about the Blueberry Oat cake?

  13. Note: White chocolate chips are not dairy-free!

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