Description
This Oatmeal Blueberry Crumb Cake is a soft, tender cake made with hearty oats and juicy blueberries, topped with a buttery cinnamon streusel. It’s a cozy homemade treat for breakfast, brunch, or dessert.
Ingredients
For the cake:
1 cup old-fashioned rolled oats
1 cup milk
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (113 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups blueberries
For the crumb topping:
1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup (100 g) brown sugar
1/2 teaspoon ground cinnamon
1/4 cup (57 g) unsalted butter, melted
Instructions
1. Add the rolled oats and milk to a bowl. Stir and let sit for about 15 minutes.
2. Preheat the oven to 350°F (175°C). Grease or line an 8-inch square baking pan with parchment paper.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
4. In a large bowl, beat the softened butter and granulated sugar until light and creamy.
5. Add the egg and vanilla extract and beat until combined.
6. Stir the soaked oats and milk mixture into the butter mixture.
7. Add the dry ingredients and mix just until no dry flour remains.
8. Gently fold in the blueberries.
9. To make the crumb topping, combine the flour, oats, brown sugar, and cinnamon in a separate bowl.
10. Pour in the melted butter and mix with a fork until coarse crumbs form.
11. Spread the cake batter evenly into the prepared pan.
12. Sprinkle the crumb topping evenly over the batter.
13. Bake for 35–45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
14. Cool in the pan on a wire rack for at least 20 minutes before slicing.
Notes
Soak the oats in milk before mixing the batter for a tender texture.
If using frozen blueberries, add them directly from the freezer without thawing.
Fold the blueberries gently into the batter to avoid crushing them.
If the crumb topping browns too quickly, loosely cover the pan with foil near the end of baking.
Store covered at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 365
- Sugar: 29 g
- Sodium: 250 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg