Blueberry Muffin Oatmeal Cake

This rainy start to spring has put a damper on my mood recently (bad pun, no apologies) and I’ve been wishing and hoping that the sun will break through and May flowers will bloom even when it’s supposed to be April showers. After all, March went out like a lion instead of a lamb, the weather should mix it up a little! To get in the spirit of spring, I’ve been making meals with lots of spring fruits and veggies like asparagus, artichokes, baby lettuces and berries. Since I already have classically autumn apple cinnamon and pumpkin spice oatmeal cakes, I came up with a lovely Blueberry Muffin Oatmeal Cake for this season. It’s a little cakier than my other oatmeal cakes, and worthy of the muffin name for that reason. Go ahead, whip one up and take a bite bursting with berries!

Ingredients:

Essential ingredients

1/2 cup gluten-free quick-cooking oats (using these instead of rolled oats results in more of a muffin-y texture – I went with Chex Gluten Free quick-cooking oats)

1/3 cup unsweetened applesauce

2 Tbsp Greek yogurt – plain, vanilla or blueberry

1 egg white (substitute applesauce if desired)

1/4 cup fresh blueberries

1 tsp cinnamon

1 tsp brown sugar

Pinch salt

For topping: 2 tsp each of Greek yogurt, cream cheese, and blueberry jam or preserves

For ramekin: 1 tsp butter (can substitute olive oil or cooking spray)

Instructions:

1. Preheat oven to 400 degrees Fahrenheit.

Freshly iced oatmeal cake

2. Combine all dry ingredients in a small bowl, then add in wet ingredients (only use 2 Tbsp of yogurt here) and blueberries and mix well.

3. Melt butter or other oil in 1-cup (8 ounce) ramekin to coat inner surface.

4. Bake at 400 degrees Fahrenheit for 20 minutes, then set oven to high broil for an additional 5 minutes.

5. While the cake is baking, mix 2 tsp each Greek yogurt, cream cheese, and blueberry preserves together, creating a lovely lavender icing. (As an alternative, use 2 tsp of a blueberry Greek yogurt with 1 Tbsp cream cheese – which is what I did here!)

6. Use a knife to carefully pry the edges of the cake from the ramekin (easy as long as it was greased well!) and flip upside down into a dish.

7. Top with icing and additional blueberries if desired. Enjoy!

Bursting with berries

Perfect for those who want a warm, gooey, and deliciously nutritious blueberry muffin for breakfast! Completely gluten-free and bursting with berries. What’s your favorite twist on using oats?