Naturally Sweetened, Einkorn Flour, Blueberry and Oatmeal Breakfast Cake |

If you’ll be attending the If:Gathering at my home church this weekend, you’ll be able to taste this simple and absolutely scrumptious oatmeal and blueberry breakfast cake.

Lately, I’ve been using a high extraction einkorn flour to my hearts delight. I decided to use it for this breakfast cake which gave it a slightly sweetened nutty flavor. The flavor of the flour developed beautifully with rolled oats. To gently sweeten the cake, I used honey, my natural sweetener of choice, and added frozen blueberries that I picked last summer with my boys.  It turned out gently sweetened, a bit nutty, and, oh… so moist.

To make this breakfast cake something to be remembered I made a topping of coconut palm sugar, butter, cinnamon, and a bit more flour.

I need to hurry off to the kitchen to continue preparing food for this weekend’s webcast gathering but before I do I wanted to leave you with the recipe for this oatmeal and blueberry breakfast cake for those of you that can’t attend. I’m sure your family will love it!

Oatmeal and Blueberry Breakfast Cake – Naturally Sweetened, Einkorn Flour

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: Serves 6-8

Oatmeal and Blueberry Breakfast Cake – Naturally Sweetened, Einkorn Flour

Oatmeal and Blueberry Breakfast Cake – Naturally Sweetened, Einkorn Flour. This breakfast cake is gently sweetened, a bit nutty, and, oh... so moist.


    Oatmeal Breakfast Blueberry Cake
  • 1 1/2 cups high extraction einkorn flour
  • 3/4 cups rolled oats
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup honey
  • 1/3 cup coconut oil, melted
  • 1 cup milk
  • 1 egg
  • 1 cup frozen blueberries
  • Topping
  • 1/4 high extraction einkorn flour
  • 3 tbls coconut palm sugar
  • 1 tsp cinnamon
  • 4 tbls cold butter, cut into pieces


    Oatmeal Blueberry Breakfast Cake
  1. Preheat oven to 375F.
  2. In a large bowl, mix together the flour, rolled oats, baking powder, and salt.
  3. In a separate bowl, mix whisk together the honey, coconut oil, milk, and egg.
  4. Using a mixing spoon gently mix in the wet ingredients into the dry ingredients until just mixed through. Do not overmix.
  5. Once mixed together, mix in the blueberries until just mixed in.
  6. In an 11 x 7 parchment lined baking sheet, add the batter and spread it around to fill the baking sheet.
  7. Topping
  8. With a fork, quickly mash together the flour, coconut palm sugar, cinnamon, and butter into small pieces.
  9. Sprinkle the topping over the batter and bake the breakfast cake at 375F for 20-25 minutes rotating the baking sheet half way through the baking time.

Do you serve your family breakfast cakes or muffins for breakfast? We don’t usually, but I’d love to have some more recipes to add for our special breakfast days. Do you have a favorite breakfast cake or muffin recipe you can share with us? Thanks!!

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

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