Gluten Free 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 gluten free Blueberry Muffin Oatmeal Cake for this season. I have no qualms about telling you it tastes like a muffin, because it has a bit of a cakier texture than the typical baked oatmeal cake. If you’re looking for a warm, gooey, muffin-y way to eat your oats this season, look no further. Whip up a gluten free Blueberry Muffin Oatmeal Cake and take a bite bursting with berries!

Blueberry Muffin Oatmeal Cake

Recipe Type: Breakfast

Cuisine: Gluten Free

Author: Alyssa

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serves: 1 cake

A delicious gluten free baked oatmeal cake bursting with blueberries.

Ingredients

1/2 cup 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

Preheat oven to 400 degrees Fahrenheit.
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.
Melt butter or other oil in 1-cup (8 ounce) ramekin to coat inner surface.
Bake at 400 degrees Fahrenheit for 20 minutes, then set oven to high broil for an additional 5 minutes.
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!)
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.
Top with icing and additional blueberries if desired. Enjoy!

Serving size: 1 cake Calories: 320 Fat: 5.5g Saturated fat: 0.5g Unsaturated fat: 5g Trans fat: 0g Carbohydrates: 53g Sugar: 17g Sodium: 52mg Fiber: 8g Protein: 18g Cholesterol: 10mg

Notes

*Using these instead of rolled oats results in more of a muffin-y texture.