Blueberry Oatmeal Breakfast Cake

Ingredients

• 113.5 g unsalted butter softened
• 120 g white sugar plus 1 tsp for sprinkling
• 1 tsp lemon zest
• 2 large eggs room temperature
• 245 g yogurt room temperature
• 1 tbs vanilla
• 200 g all-purpose flour plus 1 tsp for dusting
• 150 g rolled oats
• 1.5 tsp cornstarch
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• 290 g fresh blueberries plus more for sprinkling

Directions

1. Preheat oven to 180°C (160°C fan). Line a 8x8 inch pan with parchment paper and set aside.
2. Add the flour, oats, baking soda, baking powder, salt, cinnamon, and cornstarch into a bowl. Stir together and set aside.
3. Into a large bowl add the butter, lemon zest, and white sugar. Cream together for 2-3 minutes on medium speed. Scrape the sides of the bowl as needed.
4. Add the yogurt, vanilla, and eggs. Continue to mix for another 2 minutes, scraping the sides of the bowl as needed. The mixture may look curdled, this is normal.
5. Add the dry and wet ingredients together and mix until about halfway combined with a spatula. Don’t over-mix.
6. Into the bowl with the blueberries, add 1 tsp of flour. Dust the blueberries evenly in the flour. Pour them into the bowl with the cake batter and mix all together until no flour streaks show. Don’t over-mix. As soon as there are no flour streaks, stop mixing.
7. Transfer into the prepared pan. Sprinkle extra blueberries on top and a bit of white sugar for a sweet top (optional).
8. Bake for 40-50 minutes or until a toothpick inserted comes out clean. Allow to cool, slice, and enjoy!