This Cinnamon Blueberry Brunch Cake is slightly sweet, plenty fruity and made with gluten free oat flour and a yogurt-based icing—it’s the perfect brunch cake, really!
Oh yeah, we’re going there cause it’s FRIDAY which means it’s practically Saturday which means it’s time for brunch and this blueberry brunch cake!
Now what exactly qualifies a cake as a “brunch” cake, you ask? Honestly, I’m not sure, but here’s why I decided to call this a brunch cake. 1) It’s made with oat flour (gluten free oat flour, to be exact), and oats=breakfast to me 2) It’s covered in blueberries and 3) The icing is made with yogurt. Are you convinced?
What I’m trying to say is that you could easily get away with eating this for breakfast, brunch or dessert. It’s an all-purpose cake that tastes like cinnamon and blueberries—it’s not too sweet but it is fruity (see? perfect for brunch!).
Let’s talk about the icing on this cake for one sec. The actual icing is simply yogurt (you can use dairy free to keep this cake dairy free if you wish, or of course plain yogurt works too), cinnamon and powdered sugar. Simple, simple, simple. In order to make the blueberry glaze—which you totally should, I mean look at that color!—you must blend blueberries and water together in your blender, and then transfer a portion of that mixture into a bowl and add powdered sugar. You won’t end up using all of the blended blueberries, but since the mix is just blueberries and water, you can easily add them to a smoothie/oatmeal/etc.
Cinnamon Blueberry Brunch Cake
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 8" 2 layer cake 1x
- 2 cups oat flour*
- 1 cup raw cane sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1/2 cup almond milk
- 1 tsp vanilla extract
- 3/4 cup fresh blueberries
- For the icing:
- 1/4 cup plain yogurt**
- 2 cups powdered sugar
- 1/4 tsp cinnamon
- For the blueberry glaze:
- 1/2 cup fresh blueberries
- 2 tbsp water
- 1 cup powdered sugar
- Preheat oven to 350°.
- Combine flour, sugar, baking powder, baking soda, salt, and cinnamon together in a large bowl and set aside.
- In a separate bowl, whisk eggs together, and then add applesauce, milk and vanilla.
- Combine wet and dry ingredients with an electric mixer, and then stir in blueberries by hand.
- Grease two 8″ cake pans with coconut oil and then distribute batter evenly amongst them.
- Bake cakes for approximately 25-30 minutes, or until a toothpick comes out clean. Leave cake in the pans for 10 minutes before carefully inverting them onto a cooling rack. Wait until cakes are completely cooled before icing them.
- For the icing: scoop yogurt into a bowl; add cinnamon and sugar and whisk with an electric mixer.
- For the glaze: add blueberries and water to a blender and blend until smooth. Scoop 2 tbsp of blueberry mixture out into a bowl and add 1 cup powdered sugar, whisking them together to form a glaze.
- To assemble: once cakes are cool, use a serrated knife to slice the dome of the one cake off. Ice that layer with the yogurt icing, and then place the second cake on top of it.
- Drizzle blueberry glaze overtop of entire cake, slice and enjoy!
*To make oat flour, simply grind old fashioned oats up in your blender or food processor. I used gluten free oats to keep this cake gluten free–feel free to do the same or to use regular oats. **To keep this cake dairy free, you can use dairy free yogurt