Blueberry cake for breakfast

Ingredients:

Cake

• 3/4 cup granulated sugar
• 0.5 cups oatmeal
• 1 teaspoon baking powder
• 0.5 tsp fine salt
• 1/4 teaspoon of baking soda
• 1.5 cups + 1 tbsp. premium flour
• 0.5 cups vegetable oil
• 0.5 cups of yogurt
• 1 tsp vanilla extract
• 2 large eggs
• 1 1/4 cups blueberries, plus extra for topping
• Melted butter for greasing the pan
• Special equipment: round cake pan 18 x 7 cm.

Curd cream and blueberry filling

• 240 g of cream cheese at room temperature
• 0.5 cup natural yogurt
• 1 tsp vanilla extract
• 0.5 cup powdered sugar
• 1/4 cup blueberry jam, for topping

Preparation:

1. Preheat oven to 175°C. Grease a round cake pan with butter.
2. CakeIn a large bowl, whisk together the sugar, oats, baking powder, salt, baking soda, and 1.5 cups flour. In a small bowl, combine the blueberries with the remaining 1 tablespoon flour.
   
   In a medium bowl, combine the vegetable oil, yogurt, vanilla, and eggs. Fold the wet mixture into the dry mixture and mix well. Then gently fold in the floured blueberries. Pour the batter into the prepared pan.
3. Bake until a toothpick inserted into the center comes out clean, 55 minutes to 1 hour 5 minutes. Cool the cake in the pan on a wire rack for 30 minutes. Remove the cake and cool completely on a wire rack for 30 minutes.
4. Curd creamMeanwhile, in a large bowl, beat the yogurt and cream cheese with an electric mixer on medium-high speed until smooth. Stir in the vanilla. Then slowly add the powdered sugar, beating until fully combined. Refrigerate until ready to use.
5. Cut the cooled cake layer horizontally in half to make 2 round cake layers.
6. Place one cake layer on a cake stand or round platter. Spread half the cream cheese frosting evenly over the cake, all the way to the edge. Spoon half the blueberry jam into a few mounds over the cream cheese frosting. Top with the second cake layer and spread the remaining cream cheese frosting. The sides of the cake will not be frosted. Spoon the remaining blueberry jam into the center of the cake. Sprinkle the jam with blueberries. Serve immediately or prepare it the night before and refrigerate.