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Small-batch blueberry lemon oatmeal bake topped with oats and blueberries on a light background
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
Cook Time 35 minutes
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

  • 8x8 Baking Pan

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a small 8x8 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.