Fluffy Blueberry Lemon Oatmeal Bake | Small-Batch Breakfast Recipe

September 16, 2025

I wanted to create something that felt like a cross between a cozy morning coffee cake and a hearty muffin. I’ve always loved blueberry bakes and after the success of my Lemon Blueberry Ricotta Oat Muffins, I knew I had to bring a hint of lemon zest into this recipe too. The result is a Fluffy Blueberry Lemon Oatmeal Bake! A small-batch recipe that’s both hearty and tender, lightly sweet, with tart bursts of blueberry in every bite. It’s just as perfect with a cup of tea in the afternoon as it is alongside an omelette for breakfast.

One of the secrets that made this recipe extra smooth was using homemade oat flour. I just pulsed rolled oats in my NutriBullet, and it turned into the perfect fine flour. If you don’t have one yet, you can check it out on Amazon here. It’s one of my most-used kitchen tools!
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Bakebit

Bakebit

Fluffy Blueberry Lemon Oatmeal Bake

This Fluffy Blueberry Lemon Oatmeal Bake is a cozy small-batch recipe that’s hearty, tender, lightly sweet, and filled with fresh blueberries

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Servings: 6

Course: Breakfast

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Dry Ingredients

• ¾ cup or 90g cake flour for fluffiness
• ½ cup oat flour for heartiness
• ½ tsp baking powder
• ¼ tsp baking soda
• Pinch of salt
• 3 tbsp brown sugar or granulated if you prefer lighter sweetness

Wet Ingredients

• 4 tablespoons sour cream for moisture
• 1 egg
• 2 tbsp oil neutral or olive
• 2 tbsp milk or water adjust for batter consistency
• ½ tsp vanilla extract
• Zest of 1/2 lemon
• Add-Ins
• ½ cup fresh blueberries tossed in 1 tsp flour to prevent sinking

Light Oat Topping

• 2 tbsp rolled oats
• 1 tsp brown sugar
• 1 tsp 7g butter rubbed in with your fingers until crumbly

Equipment

• 8×8 Baking Pan

Method

 

1. Preheat oven to 350°F (175°C). Grease and line a small 8×8 pan or round pan.
2. Whisk flour, oat flour, baking powder, baking soda, sugar, and salt.
3. In another bowl, whisk ricotta, egg, oil, milk, vanilla, and lemon zest until smooth.
4. Fold wet into dry until just combined. Gently fold in blueberries.
5. Spread batter evenly in the pan. Sprinkle topping if using.
6. Bake (35-40) minutes, or until golden and a toothpick inserted in the center comes out clean.
7. Cool slightly, cut into 5–6 squares, and serve warm.
8. Light Oat Topping (not a cake-style streusel)
9. 2 tbsp rolled oats
10. 1 tsp brown sugar
11. 1 tsp (7g) butter, rubbed in with your fingers until crumbly
12. How to use it:
13. Mix these three together in a small bowl (no pre-cooking needed).
14. Sprinkle evenly over the batter before baking.
15. It will bake into a light, slightly crunchy layer that feels wholesome, not like a sugary dessert crust.