Go ahead — use your juiciest fruit
Hello and welcome to Robin & Willow! If you’ve found your way over by some miracle but are not yet subscribed, here, let me help you with that. Here’s how to do it — head over to the Robin & Willow homepage, then scroll all the way down to the bottom. You’ll see where to enter your email. Hit subscribe. And thank you for being here!
Hi folks, thanks for being here. I’ve got a cake for you today that feels like the very end of summer—soft, buttery, oat-y, and jammed with fruit that’s just begging to be baked. The timing is great too, because late September is that perfect in-between moment, where summer produce is still hanging on and fall baking is just getting started.
This Buttered Oat Cake is fluffy with a crumb that almost leans porridge-y (the oats do some magic in the oven). It’s cozy enough for cool mornings, but still carries that easy summer spirit. You can toss in whatever fruit you’ve got—peaches, plums, cherries, blackberries. At my house, blueberries won the vote—my husband’s favorite, and the easiest since there’s no pitting or slicing involved.
The butter comes through loud and clear, too. Not more than a normal cake, but the oats make it sing. Add a pat of soft butter on a slice, maybe some flaky salt, maybe a drizzle of maple syrup, and you’ve got breakfast, snack, or dessert covered.
Inspired by Alison Roman’s summer fruit oat cake, this one is straightforward, sturdy, and the kind of thing you slice and enjoy on the porch with a cool breeze drifting through.
🛒 Ingredients You’ll Need
- All-purpose flour
- Rolled oats
- Baking powder
- Salt
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Eggs
- Buttermilk or thin yogurt
- Fresh or frozen blueberries (or cherries, peaches, plums, blackberries)
- Turbinado sugar
🔪 Quick Steps to Bake It
- Mix dry ingredients.
- Cream butter, sugar, and vanilla.
- Beat in eggs.
- Alternate adding dry mix and buttermilk.
- Fold in fruit.
- Bake longer than you think—the cake is tall. The top should get nice and dark, the oats will toast, and the sugar will caramelize. Now that’s something to smile about!
- Cool completely before slicing (trust me).
🧰 Helpful Tools
- 9-inch cake pan round or square
- Parchment paper
- Stand or hand mixer
- Mixing bowls
- Rubber spatula
- Baking spray
💡 Tips for Best Results
- Bake longer than you think—the cake is tall, and the oats need time.
- Let it cool all the way before slicing or it will crumble.
- Fresh or frozen fruit both work. Don’t overthink it.
- Slice thick for breakfast with butter and syrup, thin for an afternoon snack.
So here’s your takeaway: this is the cake that carries you from the last sunny afternoons of summer straight into sweater weather. The timing couldn’t be better.
Now, go grab your juiciest fruit and bake this thing. You’ll be glad you did.
🫐 Buttered Oat Cake Brimming with Blueberries
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Spray the bottom of a 9-inch cake pan with cooking spray and line with parchment paper (either cut to fit the bottom, or leaving some hanging over the edges for easy removal).
- In a medium bowl, whisk the flour, 1 ¼ cup oats, baking powder, and salt together.
- In a stand mixer fitted with the paddle (or in a large bowl with an electric hand mixer), beat the butter, brown sugar, ¼ cup granulated sugar, and vanilla together on medium-high, periodically scraping down the sides of the bowl to make sure everything incorporates, until the mixture is pale, light, fluffy, and creamy, about 5 minutes.
- Add the eggs, one at a time, beating to blend after each addition. (This is a good time to scrape down the sides again.)
- Reduce the mixer speed to low and carefully add half the oat mixture, followed by half the buttermilk. Repeat with the remaining flour mixture and buttermilk, beating just until no large lumps remain.
- Using a spatula, gently fold in about ¾ the fruit and transfer the batter to the prepared cake pan. Scatter with the remaining fruit and sprinkle with remaining ¼ cup oats and 3 tablespoons granulated sugar. Bake until the cake is puffed, deeply golden brown, and pulling away at the sides, 65–75 minutes. (It should spring back slightly when pressed in the center and appear fully baked, especially in the center, where the fruit meets the cake.)
- Let the cake cool completely (really, all the way) before slicing.
- DO AHEAD: Cake keeps well for 5 days at room temperature, is also nice chilled, stored up to 5 days.
This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Thanks for your support!
You Made It This Far—Let’s Keep Cooking Together
- Sweet Blueberry Biscuits with Vanilla Glaze
- Blueberry Spoon Cake (Gluten-Free)
- Oat and Banana Blueberry Pancakes for Your Family & Your Dog!
- Biscoff Overnight Oats
- The Best Blueberry Overnight Oats
- One-Bowl Mostly Apples Cake: The Perfect Easy Fall Dessert
If you enjoyed this recipe and would love to see more, join me on YouTube, X, and Instagram! Please comment, like, and share. It really helps! I would love to hear from you. And if you made this recipe, how did it go for you?
6 responses to “🫐Buttered Oat Cake Brimming with Blueberries”
One of the things I love about your recipes, is how many of them can fit into my particular lifestyle/diet. This is another one that I’ve never heard of that could add some seriously delicious variety to my life. Thank you!
–Scott
You’re welcome, Scott and thank you for your kind words.
Excellent flavor enhanced with the addition of maple syrup! Wow! Loved it!
Thank you, OTS!
Looks easy AND healthy. Can’t wait to bake it. 🩵
Thank you, Pam. I hope you enjoy it!