This is not a fluffy, lavishly adorned, and fancifully frosted cake you indulge in wickedly.

Rather, this is a cake that will stick to your ribs and set you up for a long, arduous day ahead.

Yes, “Blackberry Oatmeal Cake” is far from dessert, my friends. It is unapologetically breakfast through and through.

It’s austere and hearty, loaded with a ton of oats, a big handful of toasted pecans, a little strawberry jam for the merest sweetness, and fresh blackberries for summery goodness.

The recipe is from the wonderfully titled new cookbook, “Life Is What You Bake It: Recipes, Stories, and Inspiration to Bake Your Way to the Top” (Clarkson Potter), of which I received a review copy.

It’s by Vallery Lomas, who knows a thing or two about the energy and sustenance it takes to forge ahead when the going’s not easy.

The Louisiana-native used to only bake for the holidays. But after taking a gap year in France after passing the bar exam, this lawyer found herself captivated by macarons. Who can blame her? So much so that when she returned to New York City to take her first job as an attorney, she somehow managed to set up a side business selling her own macarons, as well.

It wasn’t long before Lomas, who had begun the blog Foodie in New York during her last year of law school, started getting noticed. She was swayed to compete on “The Great American Baking Show,” and ended up not only triumphing, but became its first Black winner.

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