A nice slice of Oregon blueberry brunch cake A nice slice of blueberry brunch cake

I’m ringing in the new year with something old – my mom’s Oregon Blueberry Brunch Cake.  My mom would make this for us frequently when my sisters and I were growing up living in Oregon.  We’d pick mountains of blueberries in the summer and freeze them to use throughout the coming year.  This was hands-down my morning favorite.

Of course I adapted it a little – just a smidge.  I used oat flour – my favorite gluten-free flour, and just a tiny bit of all-purpose gluten free flour mix to help with stability.  I used maple syrup in the cake instead of sugar, and real butter instead of oil.  And I used my favorite wild blueberries, which are now widely available in grocery stores.

The result was simply fantastic.  And you would NEVER – I swear to you – NEVER know this is gluten free.  You would also not guess that it’s almost entirely a whole grain cake.  That’s the fantastic thing about oat flour – it doesn’t have any of that cardboard-like flavor of whole wheat.  It’s sweet, and bakes up to be soft like white flour – not grainy.  But, as you can (kind of) see from the picture, it will have a golden color, and in this cake has an almost graham-y flavor.

I implore you to make this brunch cake.  You will be happy that you did.

Blueberry Brunch Cake Oregon Blueberry Brunch Cake

Oregon Blueberry Brunch Cake

1 cup oat flour
1/4 cup all-purpose gluten-free baking flour (I used Better Batter because that’s what I had on hand)
1/2 tsp baking powder
1/2 tsp salt
1/4 cup honey
1 egg
1/2 cup whole milk*
1/3 cup melted butter*
1 Tablespoon lemon juice
1 cup wild blueberries
1/4 cup organic cane sugar
1/4 oat and/or sorghum flour (I used a couple tablespoons of each)
1/4 tsp cinnamon
1/2 cup chopped pecans or walnuts
2 Tablespoons butter*


  1. Pre-heat the oven to 375 degrees.
  2. Whisk together the first 4 ingredients in a large mixing bowl.
  3. In a smaller bowl, whisk together the next 5 ingredients (honey through lemon juice) until very well combined, then fold into the dry ingredients until everything is well moistened.  Pour the batter into a greased 8 x 8 baking dish.
  4. Sprinkle the blueberries across the top of the batter.
  5. Stir together the cane sugar, 1/4 cup oat/sorghum flour, cinnamon, and chopped nuts.  Break the remaining 2 tablespoons of butter into small pieces and mash them into the sugar mixture, either by hand or with a pastry blender, until the mixture is combined and lumpy.  Spread this over the top of the blueberries.
  6. Place in the middle rack of the oven for about 40 minutes, until a toothpick inserted in the center comes out clean.  This is best if you let it rest for 15 minutes or so before serving.

*Dairy-free adaptations: use coconut oil instead of butter, and whatever non-dairy milk you like

Happy New Year and cheers to Eating Happy in 2014!