This Blueberry Oatmeal Cake + Cream Cheese Frosting is moist, fluffy, and full of real blueberry flavor thanks to the pops of blueberries in the midst of each layer and homemade blueberry-flavored cream cheese frosting. It’s the perfect sweet indulge for the Spring season ahead.
Sponsored Post: This post is sponsored by Bob’s Red Mill but the content and opinions expressed are all based on my genuine love for this brand and are my own. Thanks so much for supporting the brands I love.
One of my favorite sweet indulges has to be an extremely fluffy + moist cake. This Blueberry Oatmeal Cake + Cream Cheese Frosting definitely takes the top of the list for me and if I'm honest, it makes for the perfect Spring ready baking to-do recipe. Plus, it's not hard at all to whip together and doesn't require perfection----just deliciousness!
This cake as I've mentioned before is super easy to whip together and doesn't require anything special when it comes to ingredients. All you need to whip up this simple blueberry oatmeal cake batter is:
Believe it or not, this blueberry oatmeal cake was inspired by one of my most recent cake creations----Vegan Strawberry Cake with Oatmeal. Much like this strawberry version, I've decided to make a plant-based cake while keeping things ultra flavor with a little dairy from the cream cheese frosting.
TIP #1: Another thing that I’ve learned about baking a cake is having the right tools. As a basic—-you should have a cake stand (preferably one that has a turnstile table), spatulas (big + small), piping bags + tips, correct baking pans and parchment paper, and if you need to get a bit more fancy—Bake Even Cake Strips.
Have no clue what these are? Whelp, you basically soak them in water before wrapping them around your cake pan while baking. These stripes ensures that your cakes don’t bake with a funny “dome” or anything. Just flat and even.
Of course, if you don’t have these strips, you can simply butter your pan and use liners along with an old trick that I’ve always done when baking—–add a small pot of water to the oven to keep things moist. Yup. It works EVERY. TIME.
TIP #2: One of the essential ingredient combos for a light, silky cake texture is baking soda and acid ingredient (usually vinegar or buttermilk if the cake calls for it). When acid and baking soda reacts, it creates bubbles and helps to create a nice rise for your baked goods, leaving an airy texture.
In the case of vegan cakes, this is usually done by adding apple cider vinegar to your milk and letting it sit for a few minutes and then later combining it with the dry ingredients (which includes baking soda). Wallah!
TIP #3: One of my latest tricks to a perfect cake has been to ensure that ALL of my dry ingredients are sifted. Trust me, ya’ll—-this works!
Making all the dry ingredients fully sifted makes things airy, as you’ve guessed it and allows everything to combine faster.
TIP #4: Never Over-mix! When creating a cake, it’s so important to add the dry ingredients and wet ingredients alternately and as soon as everything is combined very well, THAT’S IT! Over-mixing creates a more dense cake.
While we're on the topic of frosting, let's chat about this blueberry cream cheese frosting for a bit! While the blueberry oat cakes cool, it's time to make a simple, velvety cream cheese buttercream. For an extra twist, I wanted to add color and a beautiful extra pop of blueberries to this frosting---which was achieved by adding a spoon or two of blueberry preserve or jam.
Making frosting with fruit purée or preserve/jam is a great technique that works with any of your favorite juicy fruits. Other berries, including raspberries, blackberries, and strawberries work also.
Personally, I enjoy homemade foods + sweets for that reason alone, especially when feeding my family. When it comes to the main ingredient of this entire recipe—-the flour, I enjoy using Bob’s Red Mill Unbleached White All-Purpose Flour, which is ideal for all kinds of baking, including this one.
In addition, their all-purpose flour includes a touch of malted barley to enhance the rise in yeast breads. Of course, I am an avid user of Bob's Red Mill GF old Fashion Rolled Oats which is used in this cake recipe as well. Regardless of whether you're intentional about making your treats or foods gluten-free, these rolled oats are nicely cut and just as hearty as their regular version.
However, I do occasionally use Super-Fine Cake Flour which adds a nice airiness and fluffiness to your cakes as well.
If you would love to make this cake gluten-free, then substituting all-purpose flour with Bob’s Red Mill 1-to-1 Baking Flour is the easiest option. It’s a special blend of gluten-free flours, starches, and xanthan gum, which makes these donuts just as soft, fluffy, and airy as the original!
If you don’t finish all of your blubbery oatmeal cake, store it for up to four days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to three months. Before serving, defrost the cake on the counter.
When it comes to ingredients, especially in baking, it’s always best to have cold ingredients at room temperature to ensure that the mixing process is more seamless and even. Please note that microwaving your butter last minute if you forget to leave it out at room temperature isn’t recommended. Microwaving often changes the consistency of the butter which doesn’t create a nice ‘creaminess’ when mixed.
Absolutely! You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. The frosting/buttercream can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!
Of course! You can always divide the batter into three 6-inch cake pans for a nice small triple layer cake or into cupcake pans. The bake time will be a little less, therefore, keeping your eyes on them is super important. Also, with the cupcakes, you can use the frosting as a filling inside the cupcakes and top with the remaining blueberry cream cheese frosting to get double the ‘indulging experience’. Once cupcakes are baked, simply create a hole in the centers, fill them with the frosting and frost them per usual.
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Blueberry Oatmeal Cake + Cream Cheese Frosting.
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hi, could i use normal butter? my mom would freak if i used vegan butter because i’m making this for easter for my fam😅✌🏼
Hi Olivia! Absolutely! You can totally sub with regular butter! I can't wait to hear how it turns out! 🙂
What about using regular eggs in this recipe?
Hi Cathy! You can absolutely use regular eggs! You can use 3 eggs in place of the flax eggs and omit the apple cider vinegar! 🙂
What is ACV?
Hi Susan! ACV is apple cider vinegar! 🙂
How is this vegan?? The cake maybe. But the frosting isn't! It has regular cream cheese, butter and heavy cream in it. NOT VEGAN!!!
Thanks so much for your feedback! I actually state this in the recipe and have a section in the notes of the recipe that tells you how to make the entire cake vegan! 🙂
This looks lovely, though in the pictures I see blueberries in the actual cake but I don't see the batter recipe call for blueberries. How did you get those blueberry spots inside the cake?
Hi Fran! Thanks so much! I do apologize---I didn't realize that I missed that! I've added the step in for you. You do add 2 cups of blueberries to the batter! 🙂
So perfect. I love the oats for texture, and the blueberry frosting is to die for!
Ok this recipe has me SO excited for berry season!! The cream cheese frosting takes this recipe to the next level!
This is so elegant and totally shouts Spring! I love the color is just beautifully done and luscious looking!
This cake is almost too good to eat! So pretty I love the colour of the icing! Blueberries are my daughters favourite fruit she is going to love this for her birthday cake!
I've had blueberry oatmeal for breakfast but never in the form of a cake. This is a well thought out concept so much so that I wish I could eat it through my laptop screen.