This Raspberry Blueberry Oatmeal Cake features fresh summer berries and whole grain oat flour – you could almost eat this for breakfast!
This post is sponsored by Peapod
I love summer fruit, especially raspberries and blueberries. I used to sneak raspberries from my neighbor’s garden as a kid, and I remember picking blueberries on a family summer vacation in Maine.
Recently, I created this Summer Berry Cake for Peapod featuring fresh raspberries and blueberries in season. This cake is based on a favorite recipe from one of my best friends. It’s a healthier version made with oat flour and coconut oil.
The berries sink into the cake as they bake. I used two 8″ cast iron skillets to bake the cake. Seasoned cast iron skillets are naturally non-stick, and so pretty to serve in.
I served this Raspberry Blueberry Oatmeal Cake with dairy-free coconut milk ice cream for my husband because he’s dairy-free.
You could almost serve this for breakfast since it’s made with whole grain oats and fruit.
The morning I made this Raspberry Blueberry Oatmeal Cake, my husband was actually having a business meeting at our home, so his colleagues were more than happy to sample and devour this cake. It received rave reviews :).
Raspberry Blueberry Oatmeal Cake
Ingredients
- 1 3/4 cups gluten-free rolled or quick cooking oats or substitute 1 1/2 cups gluten-free baking flour
- 1 cup plus 2 tablespoons organic sugar divided
- 1/2 cup organic extra virgin coconut oil
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon sea salt
- 2 eggs
- 1 teaspoon cinnamon
- 1 cup fresh blueberries
- 1 cup raspberries
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
For Serving
- vanilla ice cream or fresh whipped cream optional
Instructions
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Preheat oven to 350 degrees.
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Place oats in food processor and process until finely ground. Measure out 1 1/2 cups and set aside.
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Place sugar and coconut oil in a mixing bowl and beat until well combined. Add 1 1/2 cups ground oats, baking powder, salt and eggs. Mix well. Spread batter in two 8" cast iron skillets.
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Sprinkle blueberries and raspberries on top.
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Combine remaining 2 tablespoons sugar and cinnamon. Sprinkle over fruit, followed by lemon juice and lemon zest.
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Bake 30-35 minutes or until toothpick inserted into cake comes out clean. Serve warm with vanilla ice cream or fresh whipped cream, if desired
Recipe Notes
You can use a single well-oiled 10" springform pan or large cast iron skillet instead of two 8" cast iron skillets. Baking time may need to be increased.
For more summer recipes featuring berries, check out these recipes on FromThePod.
Strawberry Caprese Salad
Mango Raspberry Ice Pops
Mixed Berry Cobbler
Grilled Chicken with Mango-Strawberry Relish
Disclosure: This blog post was sponsored by Peapod as part of my participation in their Ambassador program. All thoughts and opinions are my own.
That looks berry delicious and beautiful too!
Thanks so much Angie!
I think I might delay breakfast this morning so I can pick up some berries from the store to make this cake!! Love that you cooked it in a cast iron pan too 🙂 Yum!
This is great for brunch or dessert 😉
Looks awesome! Just pinned it to my Berry Delicious board.
Thanks so much Mona!
This looks delicious! I love cooking up sweet treats in my cast iron pan – it makes for such a pretty presentation and always cooks well!
Thanks Marla – I am loving these cast iron skillets!
This is one stunning cake! Love that you can eat it for either breakfast or dessert 🙂
Thanks Rachel! Blueberries are naturally vibrant – I love them in this cake!
I am dreaming of vanilla ice cream melting over this hot delicious raspberry blueberry cake!
I love raspberry and blueberries, have to try this recipe.
Hi. This looks great, but i can’t see a temperature. Thanks.
Hi Justin, the oven temperature should be set at 350. Thanks for letting me know. I’ve added this to the recipe.