Blueberry Microwave Breakfast Cake


So….something totally crazy happened last week, and I can’t even tell you about it yet. Having a secret that you can’t spill is the worst thing ever, right? I just want to play hot and cold with you until you get it so it won’t “officially” be me who told you.


Since I can’t tell you everything just yet….I will tell you that my strawberry microwave breakfast bowl had something to do with it, and now I’m completely addicted to these quick microwave cakes again.

I’ve made a handful of new ones in just the last week! It’s getting a little ridiculous.


These cakes are so easy – and healthy! Plus, if you stick with oat bran and oat flour, they’re completely gluten free AND there’s no sugar added, either, but you’d never guess it.  The fruit heats up and bursts all through the cake, just like the best part of a blueberry muffin, which sweetens the entire cake.


I don’t think you need anything else with this one, but you could definitely drizzle on some maple syrup, honey or agave or make a quick glaze with some milk + sugar if you want a little more decadence in your breakfast.

And these aren’t just for breakfast, either. I had one of these as an afternoon snack last week since I was freezing and wanted something warm. New favorite thing, right here.

Who knew the microwave could make such a great little cake? It might not be a frosted layer cake, but it’s perfect for a good breakfast on a busy morning.


Blueberry Microwave Breakfast Cake

Makes: 1 cake


  • 1/4 cup oat bran
  • 1/4 cup oat flour
  • 1 Tbsp ground flax seed
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • pinch salt
  • 1/4 cup almond milk
  • 2 Tbsp applesauce
  • 1/2 tsp vanilla
  • 1/2 cup blueberries


  1. In a small bowl, mix the oat bran, oat flour, flax seed, cinnamon, baking powder, and salt together.
  2. Stir in the almond milk, applesauce, and vanilla until all the dry ingredients are mixed together. Gently stir in the blueberries.
  3. Spray a coffee mug or ramekin with oil and pour the mixture into the greased container.
  4. Microwave on high for 1 minute and 30 seconds and check the cake. If you use a taller, more narrow mug or ramekin, you may need to microwave for another 30 seconds to 1 minute to get the center cooked.
  5. Once it’s done, let the cake cool for a minute before eating.

19 Responses to “Blueberry Microwave Breakfast Cake”

  1. #
    DessertForTwo — September 6, 2012 at 12:03 pm

    whoa! Love that this only makes 1 cake! Perfect for me! :)

    • admin replied: — September 6th, 2012 at 12:07 pm

      I thought of you when I was making this one :)

  2. #
    Colleen @ What's Baking in the Barbershop?! — September 6, 2012 at 12:04 pm

    I love this idea!! So cute! And yummy, obviously. :)

  3. #
    Ali | Gimme Some Oven — September 6, 2012 at 1:24 pm

    Wow – these look so fun!!! Love all things berry (and quick!) in the morning! :)

  4. #
    Shannon — September 6, 2012 at 1:56 pm

    this sounds fabulous! …and you’re such a tease!! i want to know the secret :)

  5. #
    Kathryn — September 6, 2012 at 4:00 pm

    Secrets are at the same time both the best and worst thing! Can’t wait to hear more about it!

    Love the idea of this little microwave cake, what a great speedy breakfast!

  6. #
    Lauren — September 6, 2012 at 4:50 pm

    Gah, I haven’t made a breakfast cake in ages!!

  7. #
    Stephanie — September 6, 2012 at 5:42 pm

    Gotta love those quick and easy microwave cakes. It makes it difficult to NOT make them!

  8. #
    Emily @ Glitz Glam Granola — September 6, 2012 at 6:39 pm

    Omg this looks absolutely fantastic! I love these microwave-type cakes because they feel so decadent but are so easy and make the perfect amount! Can’t wait to try yours and love that it’s GF and SF!

  9. #
    Carol B — September 7, 2012 at 7:08 pm

    Secret is…. you are writing a book?

    • admin replied: — September 9th, 2012 at 9:43 pm

      Nope, not a book! :) Something totally unexpected and crazy. but good guess!

  10. #
    Melissa @TryingtoHeal — September 10, 2012 at 12:23 pm

    Just recipe I’ll need when I’m in a pinch for some fruit bread! Yay!

  11. #
    Erin — September 10, 2012 at 2:13 pm

    A quick and delicious warm breakfast option, so perfect!

  12. #
    Sarah — September 28, 2012 at 12:54 am

    I am interested in this recipe however I do not have a microwave (for health reasons). I know this is dedicated to no baking but is there any way to adapt this recipe? Has anyone tried baking it?

    • admin replied: — September 28th, 2012 at 1:07 am

      You can definitely bake it! Set the oven at 350 degrees and bake for about 25-30 minutes. It won’t be as quick without the microwave, but they still turn out great!

  13. #
    Karen L — September 28, 2012 at 1:15 am

    I’m not a morning person, so I’m curious can these be made a day or two ahead? Can they be frozen? Reheated? etc. All info welcomed…Thanks!

    • admin replied: — September 28th, 2012 at 1:24 am

      I’ve mixed everything but the baking powder the night before and put it in the fridge – then just mix in the baking powder and cook – easy! I haven’t tried freezing them / reheating, but I’m sure they’d be great!

      • Karen L replied: — September 28th, 2012 at 1:26 am

        Thanks…What is quick response…You’re amazing!! I saw you today on Dr. Oz You were great…I wish you continued success!

        • admin replied: — September 28th, 2012 at 1:28 am

          thank you so much! i really appreciate it :)

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