Dessert

Blueberry and Oat Loaf Cake Recipe

ByJake Silas December 12, 2025December 12, 2025

Introduction

This Blueberry and Oat Loaf Cake is a delightful treat that combines the wholesome texture of oats with the sweet burst of fresh blueberries. Perfect for breakfast or an afternoon snack, it’s simple to make and wonderfully moist.

A loaf cake sits on a white scalloped plate on a white marbled texture, with a silver and white knife beside it. The cake has two visible layers inside, with a light beige dough studded with many dark purple blueberries. The top is golden brown and drizzled with white icing that flows down the sides. On top of the icing, fresh whole blueberries are arranged in clusters. In the background, there is a white cup on a saucer and soft white fabric. The overall look is bright and fresh. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/3 cups All-Purpose Flour
3/4 cup Oats
2 teaspoons Baking Powder
1/4 teaspoon Salt
1 Egg
3/4 cup Granulated Sugar
3/4 cup Milk
3 tablespoons Milk (for glaze)
1/4 cup Oil
1 cup Fresh Blueberries
1/2 cup Powdered Confectioners Sugar
1/2 teaspoon Almond Extract

Instructions

Step 1: Toss the fresh blueberries with 1/3 cup of the all-purpose flour to coat them evenly. This helps prevent the berries from sinking in the batter.
Step 2: In a large mixing bowl, combine the oats, the remaining all-purpose flour, baking powder, salt, egg, granulated sugar, milk, and oil. Stir well until all ingredients are just blended.
Step 3: Gently fold the floured blueberries into the batter, distributing them evenly without crushing.
Step 4: Pour the batter into a greased baking pan and spread it out evenly.
Step 5: Preheat your oven to 400 degrees F (200 degrees C).
Step 6: Bake the loaf cake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: While the cake is still warm, mix the powdered confectioners sugar with almond extract and 3 tablespoons of milk. Drizzle this glaze over the cake before serving.

Tips & Variations

For extra flavor, try adding a teaspoon of lemon zest to the batter or substitute almonds for a nutty crunch.
You can use frozen blueberries if fresh ones are not available; just do not thaw them before mixing to prevent excess moisture.
Swap the oil for melted butter for a richer texture.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze wrapped tightly for up to 2 months. Reheat slices briefly in the microwave for a warm treat.

How to Serve

A loaf of blueberry bread sits on a white plate with scalloped edges; the bread has one slice cut and lying flat in front of it. The bread is golden brown outside, with a thick drizzle of white icing over the top, and fresh blueberries scattered on the icing. Inside, the bread is light beige with many dark purple blueberries distributed evenly in three visible layers. A white-handled knife rests on the plate next to the bread. The scene is set on a white marbled surface with white lace fabric and a white cup with saucer blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other berries instead of blueberries?

Yes, raspberries, blackberries, or chopped strawberries can be used, but keep in mind that some berries may release more juice, which could slightly alter the texture.

Is it possible to make this recipe gluten-free?

Absolutely. Use a gluten-free all-purpose flour blend and certified gluten-free oats to keep the cake safe for gluten-sensitive diets.

Jake Silas