Blackberry Oatmeal Cake

August 14, 2012

Blackberries; one of the best known wild foods and the tastiest of all berries, in my opinion. These were picked in the yard this morning, and it seems we’ll have a steady supply of them for a few weeks. The most common pairing of blackberries is with apples, but I’ve decided to keep it straight and make a Blackberry Oatmeal Cake, adapting an earlier recipe for Blueberry Banana Bread to serve the purpose. This Blackberry Oatmeal Cake is great for breakfast with coffee or as a dessert with maple syrup and/or a drizzle of cream (both highly recommended!).



• 2 cups blackberries
• 2 cups whole white flour
• 1 cup quick oats
• 1 cup sugar
• 1/2 cup neutral oil
• 1/2 cup yogurt
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Pre-heat the oven to 350°F.
In a large bowl, mix the oatmeal, flour, baking soda, and salt. Set aside.
In another bowl, whisk together the eggs and sugar until smooth.
Add the yogurt, oil, milk and vanilla. Mix well.
Pour the liquid mixture into the dry ingredients and whisk until well combined.
Gently spoon in the blackberries.
Pour batter into a buttered 8-9″ round pan, top with oatmeal and bake for 40-45 minutes, or until set.

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{ 12 comments… read them below or add one }

Karista August 14, 2012 at 1:33 pm

Just picked an entire 2 gallon bucket of blackberries yesterday! Making a cobbler but I think I’ll have enough berries to make this cake too. Yum! Love the addition of oatmeal. What a lovely breakfast cake and never thought of adding the maple syrup. Yum!


Bryan August 14, 2012 at 1:35 pm

Hey thanks for the idea, my next blackberry project will be a cobbler!


Katherine @ Eggton August 14, 2012 at 1:34 pm

I just love rustic-looking cakes like this.


Rosemarie August 14, 2012 at 5:54 pm

I missed blackberry season!!! Can you freeze some?


Bryan August 14, 2012 at 8:51 pm

Sure! Lay them in a pan, freeze, and bag them.


Sue/the view from great island August 14, 2012 at 8:00 pm

Oatmeal in the form of cake…sounds perfect! Those wild blackberries are awesome!


kale August 14, 2012 at 8:31 pm

I’m a firm believer in cake for breakfast. 🙂


Jillian August 15, 2012 at 2:04 am

This is such a great breakfast idea! Everything is all peaches right now, and it’s nice to see something with blackberries!


ally August 15, 2012 at 1:25 pm

nom nom nom – this looks dangerously delicious! i would be tempted to devour the whole thing!


Suzy August 18, 2012 at 7:56 pm

They are in abundance here at the moment too. Adding this to my blackberry file! Looks good and wholesome.


Judy April 9, 2013 at 5:22 pm

Delicious! This is now a favourite of mine. I am gluten free and substitued half and half between El Peto all purchase gluten free flour and Bob Mills All purpose gluten free flour (I like that this one has a bean flour component). Also, pure and uncontaminated oats. I know you called for a “neutral” oil but I used olive oil. I have made it with both blackberries and blueberries. It comes out to me as a cross between a cake and a scone. I last made it for a church breakfast to rave reviews.


Bryan April 11, 2013 at 2:53 pm

Thanks for the feedback Judy. Glad to hear the recipe works with the gluten-free flours!


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