Blueberry Oatmeal Cake + Cream Cheese Frosting

Slice of Blueberry Oatmeal Cake with Cream Cheese Frosting lying down on a small plate.

5 from 4 votes

Blueberry Oatmeal Cake + Cream Cheese Frosting

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.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Keyword: baked, Berries, blueberry, cake, classic, cream cheese, creamy, cupcakes, dessert, easy, fluffy, healthy, homemade, indulge, Mother's Day, natural, oatmeal, plant-based, recipe, soft, spring, sweet, vegetarian

Servings: servings

Calories: 369kcal

Author: Shanika

Ingredients

Blueberry Oatmeal Cake:

2 ½ cups Bob's Red Mill All-purpose Flour
1 cup Bob's Red Mill GF Old Fashioned Rolled Oats
1 ½ cups organic cane sugar
2 tsps baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon sea salt, finely ground
⅓ cup vegan butter, melted
2 ½ cups Almond milk (plus, more if needed) + 1 tablespoon apple cider vinegar (ACV)
3 flax eggs (3 Tbsps ground flaxseed + 6 Tbsps water!)
2 cups fresh blueberries

Blueberry Cream Cheese Frosting:

4 oz. organic cream cheese, softened at room temp. (That's ½ pack!)
½ cup unsalted butter, softened at room temp.
1 teaspoon vanilla extract
4-5 cups organic powdered sugar, sifted
1 tablespoon blueberry preserve/jam
1-2 Tbsps organic heavy cream

Optional Topping:

Blueberries

US Customary - Metric

Instructions

Blueberry Oatmeal Cake:

Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the bottoms of TWO 8-inch cake pans or THREE 6-inch cake pans.
In a small bowl, add the flaxseed meal and water together to a bowl, stirring and letting it set + thicken for 5 minutes; This makes the 'flax eggs'. In a separate bowl, add the milk + ACV together and let sit for 5 minutes until it activates and acts as 'vegan buttermilk'.
In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, cinnamon, and nutmeg until combined.
Add in the milk-ACV mixture, melted butter, flax eggs, and mix (using a hand-mixer) until just combined. NOTE: It might not look fully combine and that’s OK-------we just need the wet ingredients to be combined together before adding them into the next step.
Add the wet ingredients in with the dry ingredients and stir until full combined. NOTE: If the batter looks extremely thick, add extra milk, 1 tablespoon at a time until it’s somewhat pourable but not runny or thin at all. Fold in blueberries.
Divide the batter evenly into each of the cake pan and bake for 20-25 minutes, or until a toothpick or butter knife comes out clean when tested in the centers.
Remove cakes from the oven and let them rest in the pan for 10 minutes or so before removing the cakes and placing them onto a cooling rack to fully cool. NOTE: Let them cool for at least 1-2 hours in a cool place.

Blueberry Cream Cheese Frosting:

Simply combine the cream cheese and butter in the bowl of an electric mixer & beat together on medium-high speed until fluffy. Add powdered sugar, vanilla extract, blueberry preserve and heavy cream, continuing to mix on medium speed until you reach the desired consistency. **Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).*

Assembly:

Place the first cake layer on your cake stand and evenly cover the top with buttercream. Now, top with 2nd layer and add remaining buttercream atop cake and spread it over the tops and sides of cake, evenly and thinly.
Once fully frosted, add small little designs of the buttercream using a piping bag + tip or fresh blueberries around the sides and top of cake. Chill for 5 minutes to ensure that buttercream sets.
When ready to serve, remove from the refrigerator. Slice and enjoy!
Bon Appetit!

Notes

STORAGE: Keep cake leftovers stored for up to 4 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 3 months. Before serving, defrost the cake on the counter.
FLOUR: For an extra fluffy cake, you can always use cake flour instead of all-purpose.
BUTTER: Instead of melted butter, you can use vegetable oil or canola oil.
CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean.
VEGAN: To make this cake entirely vegan, simply omit the unsalted butter and use vegan butter, and substitute the cream cheese and heavy cream in the frosting, with your fave plant-based milk, using about 2-3 Tbsps.

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