Name: Wholesome Blueberry Oatmeal Cake with Crunchy Sunflower Seed Topping
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup rolled oats; 1 cup buttermilk; 1 cup all-purpose flour; 1/2 cup whole wheat flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 cup brown sugar; 1/4 cup vegetable oil or melted coconut oil; 2 large eggs; 1 tsp vanilla extract; 1 1/2 cups fresh or frozen blueberries; 1/4 cup sunflower seeds; 1 tbsp honey or maple syrup (for drizzling over topping)

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Why You’ll Love This Recipe

This blueberry oatmeal cake is a wholesome, comforting dessert that brings together the natural sweetness of blueberries, the hearty texture of oats, and the irresistible crunch of toasted sunflower seeds. Moist, tender, and not overly sweet, it’s the kind of cake you can enjoy for breakfast, snack time, or as a rustic dessert. The oats give the cake structure and warmth, while the sunflower seed topping adds a satisfying contrast and a nutty depth. This is a bake that feels nostalgic yet nourishing—simple, satisfying, and deeply flavorful.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Old-fashioned rolled oats
Boiling water
All-purpose flour
Baking powder and baking soda
Salt
Ground cinnamon (optional)
Eggs
Brown sugar and/or granulated sugar
Unsalted butter, melted (or neutral oil)
Plain yogurt or buttermilk
Fresh or frozen blueberries
Vanilla extract
Sunflower seeds (hulled and unsalted)
Optional: flaxseed, chia seeds, or chopped nuts

Directions

Preheat the oven. Set the oven to 175°C (350°F). Grease a 9-inch square baking dish or line it with parchment paper.
Soften the oats. In a bowl, pour boiling water over the rolled oats. Stir and let soak for about 10–15 minutes to soften and absorb moisture.
Mix dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
Combine wet ingredients. In another bowl, whisk eggs, sugars, melted butter (or oil), yogurt, and vanilla extract until smooth.
Add oats and blueberries. Stir the soaked oats into the wet ingredients. Then gently fold in the dry ingredients until just combined. Fold in the blueberries carefully to avoid overmixing.
Pour and top. Pour the batter into the prepared pan. Sprinkle sunflower seeds generously across the top for a golden, crunchy finish.
Bake. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool and serve. Allow the cake to cool in the pan for 15 minutes before slicing. Serve warm or at room temperature.

Servings and Timing

Servings: 9 large squares or 12 smaller pieces
Prep Time: 20 minutes
Bake Time: 45 minutes
Cooling Time: 15 minutes
Total Time: ~1 hour 20 minutes

Variations

Fruit alternatives: Replace blueberries with raspberries, chopped apples, or sliced peaches.
Nutty version: Add chopped pecans or walnuts to the batter for richness.
Vegan version: Use plant-based yogurt and a flax egg substitute.
Gluten-free: Use certified gluten-free oats and a 1:1 gluten-free flour blend.
Spice it up: Add nutmeg, cardamom, or ginger for extra warmth.

Storage / Reheating

Room temperature: Store in an airtight container for up to 2 days.
Refrigeration: Keeps well refrigerated for up to 5 days. Reheat individual slices for best texture.
Freezing: Freeze slices individually wrapped for up to 2 months.
Reheating: Microwave slices for 15–20 seconds to refresh texture before serving.

FAQs

1. Can I use frozen blueberries?

Yes, but do not thaw them before adding to the batter. Toss them in a little flour to prevent them from sinking.

2. What kind of oats should I use?

Old-fashioned rolled oats are best. Avoid quick oats, as they may make the texture too soft.

3. Are sunflower seeds necessary?

No, but they add a nice crunch. You can substitute with pumpkin seeds, nuts, or omit entirely.

4. Why is my cake too dense?

Overmixing or using too much liquid can lead to a dense crumb. Be gentle with folding and measure ingredients accurately.

5. Can I make this into muffins?

Yes! Spoon the batter into a greased muffin tin and bake for 20–25 minutes.

6. Is this cake very sweet?

It’s mildly sweet. You can adjust the sugar to your preference without compromising the texture too much.

7. What’s the purpose of soaking the oats?

Soaking softens the oats and ensures they blend smoothly into the batter without drawing out too much moisture during baking.

8. Can I use steel-cut oats instead?

No, steel-cut oats are too hard and require longer cooking. Stick with rolled oats for best results.

9. How do I prevent the berries from sinking?

Lightly coat them in flour before folding into the batter. This helps suspend them evenly throughout the cake.

10. Can I serve this with something on top?

Yes—try a dollop of Greek yogurt, whipped cream, or a drizzle of maple syrup for a more decadent touch.

Conclusion

The Wholesome Blueberry Oatmeal Cake with Crunchy Sunflower Seed Topping is a nourishing and versatile bake that delivers flavor, texture, and a touch of rustic charm. Whether enjoyed as a cozy breakfast slice or served as an understated dessert, this cake is the perfect balance of healthy and indulgent. It’s easy to make, endlessly adaptable, and sure to become a staple in your kitchen.