Blueberry Oat Cake

Ingredients

• 2eggs
• 480 ml soya milk (2 cups) with 15 ml lemon juice (1 tablespoon)soya milk with lemon juice
• 220 g, packed (1 cup)soft brown sugar
• 120 ml (½ cup)rapeseed oil
• 240 g (2 cups)white wholemeal flour
• 10 g (2 teaspoons)baking powder
• 5 g (1 teaspoon)bicarbonate of soda
• 2 g (1 teaspoon)ground cinnamon
• 3 g (½ teaspoon)salt
• 180 g (2 cups)quick-cooking oats
• 300 g (2 cups)fresh or frozen blueberries
• 170 g (1 cup)white chocolate chips
• 80 g (⅔ cup)icing sugar
• 30 ml (2 tablespoons)water

Instructions

1. 1

   Mix the batter

   In a large bowl, beat the eggs with the soya milk and lemon juice, brown sugar and oil. In a separate bowl, combine the flour, baking powder, bicarbonate of soda, cinnamon and salt, then gradually mix these into the wet ingredients until blended. Fold in the oats, blueberries and white chocolate chips, if using.

2. 2

   Bake the cake

   Transfer the batter to a greased and floured 25 cm fluted tube pan. Bake at 190°C (375°F) for 45–50 minutes, or until a toothpick inserted near the centre comes out clean. Leave the cake in the pan for 10 minutes, then turn it out onto a wire rack and let it cool completely.

3. 3

   Add the glaze

   Mix the icing sugar with the water and drizzle the glaze over the cake before serving.

What is blueberry oat cake?

This is a tender, ring-shaped cake made with oats, wholemeal flour and blueberries. The recipe has the feel of a homely American-style bundt cake, with cinnamon for warmth and a sweet glaze on top.

Soya milk combined with lemon juice provides the liquid base, while oil helps keep the crumb moist. Blueberries add juicy pockets of fruit, and white chocolate chips bring extra sweetness if you choose to include them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 295 calories, 6g protein, 43g carbs, 12g fat.

The flour, oats, sugar and blueberries supply most of the carbohydrates, while the rapeseed oil and white chocolate contribute much of the fat. Eggs, soya milk, flour and oats provide some protein. For a more balanced plate, serve a slice with plain yoghurt and fresh fruit.

The soya milk and lemon mixture

Milk mixture: stir the lemon juice into the soya milk before adding it to the batter. It gives the liquid a slightly tangy flavour and helps it work with the raising agents.

Oil: rapeseed oil blends easily into the wet ingredients and contributes to a soft, moist cake. Beat it thoroughly with the eggs, milk mixture and sugar so the batter starts evenly combined.

Mixing the batter

Dry ingredients: combine the flour, baking powder, bicarbonate of soda, cinnamon and salt separately before adding them gradually. This helps distribute the raising agents and seasoning through the batter.

Folding: once the flour mixture is blended in, fold through the oats and berries gently. Stop when they are evenly spread rather than continuing to stir, which can break up the fruit.

Getting the bake right

Pan preparation: grease and flour the fluted tube pan carefully, including the grooves, so the cake releases more cleanly after baking. Spread the batter into the pan without packing it down.

Doneness: start checking at 45 minutes. A toothpick inserted near the centre should come out clean; if it carries wet batter, return the cake to the oven and check again shortly afterwards.

Cooling and glazing

Release: leave the cake in its pan for 10 minutes before turning it onto a wire rack. This brief rest helps it firm up while still warm, but it should not remain in the pan until completely cold.

Glaze: let the cake cool completely before drizzling over the icing sugar mixture. The glaze will stay more distinct on a cool surface instead of melting into the cake.

Serving and timing

The recipe takes 65 minutes in total, including 45–50 minutes of baking and the initial 10-minute cooling period; allow additional time for the cake to cool fully before glazing. Slice it once the glaze has settled.

Serve a slice on its own with tea or coffee, or pair it with plain yoghurt or fresh fruit for a less sweet accompaniment. The cake is also easy to divide into 16 portions for sharing.

Recipe notes & tips

• Use room-temperature eggs so they mix smoothly into the other wet ingredients.
• If using frozen blueberries, add them straight from the freezer to help limit colour bleeding.
• Fold the berries in gently to avoid crushing them.
• Grease and flour the pan thoroughly, paying particular attention to the fluted sections.
• Cool the cake completely before adding the glaze for a neater finish.

Variations

• No chocolate: leave out the white chocolate chips for a less sweet cake.
• Old-fashioned oats: grind them before using if quick-cooking oats are unavailable.
• Extra spice: add a little more cinnamon for a stronger warming flavour.
• Citrus glaze: replace some of the glaze water with lemon juice for a sharper finish.
• Berry swap: use another similar-sized berry in place of the blueberries.

Common mistakes to avoid

• Skipping the pan preparation: grease and flour the whole fluted pan so the cake is less likely to stick.
• Overmixing after adding flour: stop as soon as the batter is blended to avoid a heavier crumb.
• Crushing the berries: fold them in gently to keep more berries intact.
• Removing it too soon: leave the cake in the pan for 10 minutes before turning it out.
• Glazing while warm: wait until the cake has cooled completely so the glaze does not melt away.

How to store

Once completely cool, store the cake covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. Bring slices to room temperature before serving, or warm them briefly in the microwave.

Frequently asked questions