Oat Cake with Blackberries & Blueberries


I have such good intentions when I cut recipes out of my magazines and newspapers. Then I add them to my GIGANTIC recipe pile…. It is terrible, but sometimes it is so daunting to go through my pile when I am meal planning, I find myselfΒ just browsing for recipes online. I have had the recipe for this delicious cake sitting around for a while- but I remembered it. I had to dig for it. πŸ™‚ I can’t believe it took me a year to make it!

I saved my last bit of fresh-picked blueberries for this cake. We LOVED it. The recipe was adapted from Martha Stewart Living. I modified the recipe to use old-fashioned oats and to incorporate whole wheat flour. It was definitely a treat for breakfast- warm from the oven. It is sweet enough to be served as a rustic dessert as well. Great!!

I am sharing this at Fiesta Friday #32 at the Novice Gardener this week. It’s a wonderful party and fun to check out!

Yield: Serves 8

  • 1/2 stick unsalted butter, softened, plus more for pan
  • 1/2 cup all-purpose flour, plus more for pan
  • 1/4 cup whole wheat flour
  • 1 cup plus 3 tablespoons old-fashioned oats, divided
  • 2/3 cup water
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 cups mixed ripe or overripe blueberries and blackberries, divided
  • 3 tablespoons turbinado sugar


  1. Preheat oven to 350 degrees (convection). Butter and flour an 9-inch square metal baking pan, tapping out excess flour.
  2. Combine 1 cup oats and water and let stand until oats have softened, about 5 minutes. Meanwhile, whisk together flour, baking soda, baking powder, salt, and cinnamon in a separate bowl.
  3. Beat together butter, granulated sugar, and brown sugar in a medium bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes.
  4. Reduce speed to medium and beat in egg and vanilla until just combined, scraping down sides of bowl if necessary.
  5. Add flour and oat mixtures and beat on low speed until just incorporated. Fold in about half of berries.
  6. Spread batter in pan and sprinkle with remaining 3 tablespoons oats and sanding sugar. Scatter remaining berries evenly over top.
  7. Bake until a toothpick inserted in center comes out with moist crumbs attached, 28 to 30 minutes (convection) or up to 40 to 45 minutes in a conventional oven. Let cool on a wire rack 30 minutes; cut into squares.

One Year Ago:

Two Years Ago:

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

45 responses to “Oat Cake with Blackberries & Blueberries

  1. Oh YUM, love that this celebrates berries since their season is coming to a screeching halt. The oats and whole wheat flour is healthful. This is such a wonderful recipe and a great addition to FF#32.

  2. Pingback: Best Chili con Carne ever! (Includes vegan version) | Fiesta Friday #32 | The Novice Gardener

  3. That’s just my kind of cake :).

  4. Sue

    Lovely photos Josette and thank you for bringing to the partu!

  5. Another fabulous blueberry recipe. I’m so glad I got out picking a few times this year, and am stocked up for the winter. Thanks for sharing this with the Fiesta Friday crowd.

    • Thank you!! I wish we had picked a few times… only once. Ate them all too….
      This recipe would probably work almost as well with frozen berries- let me know if you try it!

      • I’m sure frozen berries would be just as good – which is why I freeze them. Once cooked, you can’t tell the difference. I’ll try and get back to you when I make it – I already have a pile of recipes I’ve tried and want to get back to the ‘author’ but have not been very good at it.

  6. Josette- this looks so delicious!!! So glad you brought this to FF!

  7. This looks divine! I love oat cakes, this one is at the top of my list πŸ™‚

  8. Blueberry season is very long where I live, so I still have time to make this one! Looks marvellous! πŸ˜€

  9. Looks delicious, Josette! One can’t go wrong with blueberries as far as I’m concerned. Like Julianna, they’re still in season in my parts…yippee!
    As for the pile of recipes from magazines and such…I put mine in a 3-ring binder in plastic sleeves and divide according to category. So much easier to find that way. πŸ˜‰

  10. Lovely post, it looks like you and I had the same kinda idea for FF #32 :).

  11. Anything with blueberries in is my kind of thing!! Yum!

  12. I could eat this anytime of the day, yum and thanks for sharing, btw isn’t Martha Stewart great? She is like the queen bee of recipes.

  13. This looks delicious and wholesome! I have a pile of recipes and keep pinning on-line recipes. If I live to be a 100, I will never get to them all. πŸ™‚

  14. You are so lucky to have all those berries! Another lovely recipe, Josette! πŸ™‚

  15. This cake looks gorgeous! I made an oats cake too last week, but with apples, will post soon πŸ™‚

  16. oh my this looks super good and healthy… πŸ™‚

  17. Such a lovely and healthful cake! Love blueberries and blackberries. I will have to try this soon! πŸ™‚

  18. This looks really great! I love oat cake and I am sure I would love it with blackberries and blueberries πŸ™‚

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