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The Cake We’re Eating for Breakfast (Sorry Not Sorry)

Created March 9, 2017
Part oatmeal, part cake, meet the new genius brunch dish from the Betty Crocker Kitchens that is totally rocking our world.
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Meet the dessert that proves you can have your cake and eat it too—for breakfast! We’re always looking for ways to sneak dessert onto the brunch table and this baked oatmeal cake dishes up the perfect excuse. It features your morning favorites like oatmeal and fresh blueberries and gets sweeter with a Betty Crocker yellow cake mix and citrus glaze.

What you’ll need:

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How to:

1.  Heat your oven to 350? and spray the bottom and sides of a 13x9-inch cake pan with cooking spray. In a 4-quart saucepan, heat four cups of milk on medium-high until boiling. Reduce the heat to medium and stir in two cups of quick-cooking oats. Cook for one minute, stirring occasionally and then remove from heat.

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2.  Now add ½ cup of butter to the saucepan and allow the mixture to cook for another two to three minutes stirring occasionally.

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3.  When the butter has melted, beat in the cake mix, three eggs, one tablespoon of grated lemon peel, one teaspoon of vanilla and ¼ teaspoon of salt until well blended.

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4.  Stir in one cup of the blueberries and pour into your 13x9 pan. Sprinkle the remaining ½ cup of berries over the cake mixture.

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5.  Bake the cake for 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool for 30 minutes.

6.  While the cake cools or just before serving, make the citrus glaze. Using a small bowl, stir ½ cup of powdered sugar and one tablespoon of lemon juice until well blended. If the frosting is too thick to drizzle, add more lemon juice in one-teaspoon increments. Drizzle over the cake and enjoy!

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And for all of you chocolate lovers out there, we have you covered with our Chocolate-Raspberry version. The fresh raspberries, chocolate chips and creative use of devil’s food cake mix make it our new favorite way to eat chocolate for breakfast.

Ingredients

  • Cake
    • 4cups milk
    • 2cups quick-cooking oats
    • 1/2cup butter, cut into tablespoons
    • 1box Betty Crocker™ Super Moist™ Yellow Cake Mix
    • 3eggs
    • 1tablespoon finely grated lemon zest
    • 1teaspoon vanilla
    • 1/4teaspoon salt
    • 1 1/2cups fresh blueberries
  • Glaze
    • 1/2cup powdered sugar
    • 1to 2 tablespoons fresh lemon juice

Directions

  • 1Heat oven to 350°F. Spray bottom and sides of 13x9-inch baking dish with cooking spray.
  • 2In 4-quart saucepan, heat milk over medium-high heat until just boiling. Reduce heat to medium; stir in oats with spoon. Cook 1 minute, stirring occasionally. Remove from heat. Add butter; stir occasionally for 2 to 3 minutes or until butter has melted. Beat in cake mix, eggs, lemon zest, vanilla and salt with spoon until well blended. Stir in 1 cup of the blueberries. Pour into pan. Sprinkle remaining 1/2 cup berries on top.
  • 3Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before glazing.
  • 4When ready to serve, in small bowl, stir powdered sugar and 1 tablespoon lemon juice until well blended. If frosting is too thick to drizzle, add additional lemon juice, 1 teaspoon at a time. Drizzle over cake. Use large spoon for serving.

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