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Blueberry Date Snack Cake with Oats


These blueberry snack bars are perfect for after school, for breakfast, or any time your kids need a power snack!

Blueberry Date Snack Cake

Homemade snack cake is a perfect option for lunches, snacks, and dessert—especially when it contains the fruit, healthy fats, and complex carbohydrates that our kiddos need. This Blueberry Date Snack Cake, which is gluten free and made without refined sugar, is one of my family’s favorite versions.

Blueberry Date Cake

When sliced, the cake bars are moist and soft, with a faint nutty flavor, and slight crispness around the edges. It manages to taste both wholesome and indulgent, which is exactly what you’d want from a baked good with “cake” in its name.

ingredients for snack cake

It boasts protein from almond butter and eggs, healthy whole grains and fiber from oats, antioxidants from blueberries, and sweetness from dates. You can store slices in the fridge in an airtight container for up to a week or in the freezer for up to 3 months, so you can make this ahead of time and serve up slices whenever hunger strikes. Plus, the batter comes together in a food processor, so you won’t have to wash up a sink full of dishes after making the recipe!

blueberry date cake

You can slice the cake into little bites for toddlers or let them nibble on an easy-to-hold slice. (My daughter usually eats all the blueberries first before enjoying the rest of her serving, like she’s on a little treasure hunt.)

snack cake serving

Let us know if you decide to try these or if you try them with different fruits! Strawberries or raspberries would be so delicious!

Blueberry Date Snack Cake with Oats

We sometimes top individual portions with cream cheese when we’re at home for an extra-special snack, though it’s pretty delicious on its own.

Print Recipe
3.1 from 40 votes

Blueberry Dutch Baby Pancake

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: german
Servings: 4 servings
Calories: 244kcal



  • Preheat your oven to 425℉. When the oven is about 400℉, add the butter to an 8×8 square or 2 quart oval baking dish and put it in the oven to melt. Watch the butter to make sure that it doesn't brown. Once it is fully melted, you can remove it from the oven and set it on your stove.
  • While the oven is preheating, combine the milk, eggs, sugar, flour and salt into a blender. Use the batter setting or a lower setting on your blender and mix until all the ingredients are smooth.
  • Pour the batter into your hot pan over the melted butter. If the butter only disperses to the edges, you can use a butter knife to swirl it around the batter. Sprinkle the blueberries over the batter.
  • Bake for 14-16 minutes or until the pancake begins to puff around the edges and turn golden brown.
  • Remove from the oven and slice. Serve with warm maple syrup, powdered sugar, and extra blueberries. Enjoy!


Calories: 244kcal | Carbohydrates: 24g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 163mg | Sodium: 140mg | Potassium: 170mg | Fiber: 1g | Sugar: 5g | Vitamin A: 569IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 2mg
Keyword : Blueberry Dutch Baby Pancake


Amy Palanjian lives with her energetic little girl and husband in small town Iowa and shares recipes and toddler-feeding tips at Yummy Toddler Food.

(Pink plate is from Re-play.)

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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Recipe Rating


Judy- in the United States, things are a little different. It’s been accepted that oats processed in a gluten free facility are considered gluten free. I do realize Australia and New Zealand do not consider oats gluten free, regardless of their processing.

Is it necessary to pre-load the dates? What does this do.
Also, Mine from the store are already pitted.

Presoaking the dates hydrates them and creates a moister final result with a better texture. The dates also blend better when soaked, so I recommend that you do that step. Medjool dates work best and it’s totally find if they are already pitted.

I liked these but found them a little dry. How can i make them more moist? Shorten bake time? Less oats?

Hi Molly. Soaking the dates is key to the moisture in this recipe, but if you did that for the time suggested and you still found the recipe to be dry, you could shorten the baking time slightly (though check the center with a cake tester to make sure it comes out clean to ensure that it’s baked through OR add 2 tablespoons of brown rice syrup or honey.

While I haven’t used them, I imagine that instant oats would work fine. Just keep in mind that they won’t need to be ground as much as rolled oats.