Oh, you are going to LOVE this cake! Seriously, my Blueberry Oatmeal Cake with Cream Cheese Frosting has become my absolute go-to when I need something comforting and delicious. It’s got this perfectly tender, almost rustic crumb from the oats, bursting with juicy blueberries, and then that heavenly, tangy cream cheese frosting on top. It’s just heavenly! This recipe isn’t fussy at all; I whipped it up one lazy Saturday morning with ingredients I already had, and bam – pure magic. It’s the kind of cake that tastes like a warm hug and makes any day feel like a special occasion.
Why You’ll Love This Blueberry Oatmeal Cake Cream Cheese Frosting
Here’s why this cake is a total winner. Trust me, you’re gonna want to make this ASAP:
- That Perfect Texture: The rolled oats give it this wonderfully soft, slightly chewy texture that’s just *divine*, way way better than a plain old flour cake.
- Bursting with Flavor: Fresh blueberries add that pop of juicy sweetness, and the cinnamon just warms everything up so nicely.
- Super Easy to Make: Seriously, even if you’re new to baking, this comes together so fast. No fancy techniques needed!
- Frosting Heaven: And that cream cheese frosting? Oh my gosh. It’s the perfect tangy, creamy balance to the sweet cake. It really makes it feel like a treat.
Ingredients for Blueberry Oatmeal Cake Cream Cheese Frosting
Alright, let’s get down to business! To make this glorious Blueberry Oatmeal Cake Cream Cheese Frosting, you’ll need these goodies:
For the Cake:
- 1 cup all-purpose flour – the backbone of our cake!
- 1 cup rolled oats – not the instant kind, make sure they’re the old-fashioned ones for that perfect texture.
- 1 teaspoon baking soda – this helps our cake lift and get fluffy.
- 1/2 teaspoon salt – balances out all the sweetness, super important!
- 1 teaspoon ground cinnamon – gives it that warm, cozy spice note.
- 1/2 cup unsalted butter, softened – make sure it’s soft, not melted, for creaming!
- 1 cup granulated sugar – for that essential sweetness.
- 2 large eggs – room temperature is best, they incorporate better!
- 1 teaspoon vanilla extract – always use the good stuff if you can; it makes a difference.
- 1/2 cup milk – whole milk is my pick for richness, but any kind works.
- 1 cup fresh blueberries – wash ‘em gently and get ‘em ready.
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened – this is key! SO important for a smooth frosting.
- 1/2 cup unsalted butter, softened – same goes for the butter here, soft is the magic word!
- 2 cups powdered sugar – sifted if you’re feeling fancy, but not totally necessary.
- 1 teaspoon vanilla extract – to add a lovely scent and flavor.
Equipment Needed for Your Blueberry Oatmeal Cake
Before we dive into all the yummy mixing and baking, let’s make sure you’ve got your kitchen gear ready to go! You’ll need a 9×13 inch baking pan – this is perfect for spreading out the batter evenly. Grab a couple of mixing bowls; one for your dry stuff and a bigger one for creaming the butter and sugar. An electric mixer (handheld or stand mixer) makes creaming super easy, but you can totally use a sturdy whisk and some elbow grease if you’re up for it! And don’t forget a wire rack for cooling the cake properly so it doesn’t get soggy on the bottom.
How to Make Blueberry Oatmeal Cake Cream Cheese Frosting: Step-by-Step
Alright, get ready to bake up some magic! This recipe is so straightforward, you’ll be amazed at how good it turns out. We’re going to break it down into easy-peasy steps, just like making my favorite crepes – simple and satisfying!
Preparing the Cake Batter
First things first, preheat your oven to 350°F (175°C) and get your 9×13 inch baking pan greased and floured. Trust me, this step prevents any sticking nightmares later! In a medium bowl, whisk together your flour, rolled oats, baking soda, salt, and cinnamon. Give it a good stir to make sure everything’s nice and combined. Now, grab your big mixing bowl and cream together that softened butter and sugar. You want it to be light and fluffy – this is where the cake gets its lovely tenderness. Beat in the eggs one at a time, followed by the vanilla extract. Now, start adding your dry ingredients to the wet, alternating with the milk. Begin and end with the dry stuff – this helps keep everything from getting too dense. Mix it all *just* until it’s combined; don’t overmix! Finally, gently fold in those beautiful fresh blueberries. Be nice to them! Pour this glorious batter into your prepared pan and spread it out evenly.
Baking and Cooling Your Blueberry Oatmeal Cake
Pop that pan into your preheated oven and let it bake for about 30 to 35 minutes. You’ll know it’s done when a wooden skewer or a toothpick inserted into the center comes out totally clean, with no wet batter stuck to it. That’s your magic sign! Once it’s baked to perfection, let the cake cool in the pan for about 10 minutes. This little cooling break makes it so much easier to get out later. Then, carefully invert it onto a wire rack to cool completely. Patience here is key! Frosting a warm cake is just… well, it’s a melty mess you want to avoid.
Crafting the Cream Cheese Frosting
While your cake is cooling down, let’s whip up that amazing cream cheese frosting. Make sure your cream cheese and butter are nice and soft – seriously, this is crucial for a silky-smooth frosting without any lumps. In a large bowl, beat them together until they’re creamy and smooth. Gradually add in the powdered sugar, bit by bit, and that teaspoon of vanilla. Keep beating until it’s all light, fluffy, and just begging to be slathered on cake. It should be spreadable but still hold its shape beautifully.
Assembling Your Blueberry Oatmeal Cake Cream Cheese Frosting Masterpiece
Okay, the moment of truth! Once your cake is completely cool – and I mean *completely* cool, no heat lingering anywhere – it’s time for the grand finale. Take that dreamy cream cheese frosting and spread it evenly all over the top of the cake. Use an offset spatula or a butter knife to get it nice and smooth right to the edges. And there you have it: your stunning Blueberry Oatmeal Cake Cream Cheese Frosting is ready to be devoured!
Tips for the Best Blueberry Oatmeal Cake Cream Cheese Frosting
Oh, I’ve made this cake *a lot*, and I’ve picked up a few little tricks that really make a difference! First off, ingredient temperature is your bestie here. Make SURE that butter and cream cheese for the frosting are really soft, like, leave them on the counter for a good hour or two soft. It makes all the difference for a super smooth, lump-free frosting. And for the cake itself, don’t overmix the batter once you add the flour! Just mix until it’s combined. Overmixing makes a tough cake, and we want tender goodness here. If you want to jazz it up, I sometimes add a pinch more cinnamon, or even a tiny bit of lemon zest to the batter for an extra pop. For frosting ideas, check out these amazing carrot cupcakes for inspiration on frosting consistency and flavor. Happy baking!
Ingredient Notes and Substitutions for Your Cake
Let’s chat about a few things in this recipe that you might have questions about, or want to swap out! For the blueberries, fresh are always amazing, but if you can’t find them or they’re out of season, frozen berries work great too. Just give them a little toss in a tablespoon of flour before you fold them into the batter – this helps stop them from sinking to the bottom like little purple anchors. Sometimes I like to swap the granulated sugar for brown sugar in the cake batter; it just gives it a richer, deeper flavor, kind of like caramel notes. If you don’t have milk, a bit of buttermilk or even a plain yogurt thinned with water can work in a pinch for adding moisture!
Frequently Asked Questions about Blueberry Oatmeal Cake
Got some burning questions about this delicious Blueberry Oatmeal Cake? I’ve got you covered! Let’s dive into some common things folks ask.
Can I make this cake ahead of time?
Oh, absolutely! This cake is actually *better* made a day ahead of time. The flavors really meld together beautifully, and the oats absorb all those lovely moist juices from the blueberries. Just bake it and let it cool completely, then store it unfrosted in an airtight container at room temperature overnight. Frost it right before you’re ready to serve!
What’s the best way to store leftovers?
If you happen to have any leftovers (big if, right?!), the best way to store them is in an airtight container. You can keep it at room temperature for a day or two if it’s not too warm out, or pop it in the fridge if you want it to last longer, especially if your kitchen is warm or you’ve got it froste d. The frosting will firm up a bit in the fridge, so just let it sit out for about 15 minutes before serving again.
Can I use different types of berries?
You totally can! While blueberries are my personal favorite for this cake because they’re not too tart, you could definitely swap them out. Raspberries, blackberries, or even a mix of berries would be delicious! Just make sure they’re fresh, or if using frozen, toss them in a little flour first like we talked about to prevent sinking. They add such a lovely burst of freshness!
Is this cake good for breakfast or dessert?
That’s the beauty of a good oatmeal cake, isn’t it? It’s one of those versatile treats that fits perfectly anywhere! It’s delicious and comforting enough for a special breakfast or brunch, but also decadent enough for a dessert. It reminds me a bit of how versatile oatmeal energy balls are – great for a quick snack or a little pick-me-up!
Nutritional Information
Just a heads up, this is an estimate, okay? Since everyone’s ingredients and portion sizes can vary a little, your actual nutritional info might be slightly different. But generally, a slice of this delightful Blueberry Oatmeal Cake with Cream Cheese Frosting will have around 350 calories, about 18g of fat, and 45g of carbs. It’s a sweet treat that’s totally worth it!
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Blueberry Oatmeal Cake with Cream Cheese Frosting
- Total Time: 55 min
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful oatmeal cake studded with blueberries, topped with a tangy cream cheese frosting.
Ingredients
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh blueberries
- For the Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, rolled oats, baking soda, salt, and cinnamon.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the frosting. In a large bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
Notes
- For a richer flavor, you can use brown sugar instead of granulated sugar in the cake batter.
- If you don’t have fresh blueberries, you can use frozen blueberries. Toss them with a tablespoon of flour before adding to the batter to prevent them from sinking.
- Ensure your cream cheese and butter are at room temperature for the smoothest frosting.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: blueberry oatmeal cake, cream cheese frosting, easy cake recipe, fruit cake, breakfast cake, dessert recipe