Description
A moist and wholesome cake made with yogurt, oats, and juicy blueberries. Perfect for breakfast, dessert, or a healthy snack.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup plain yogurt (Greek or dairy-free)
- 1 cup fresh or frozen blueberries
- 1/2 cup honey or maple syrup (or stevia for lower-calorie)
- 1/2 cup whole wheat flour (or almond flour for gluten-free)
- 1/4 cup melted coconut oil (or unsweetened applesauce)
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8-inch round cake pan.
- In a large bowl, combine rolled oats, yogurt, and honey or maple syrup. Let sit for 10 minutes.
- Add coconut oil, eggs, and vanilla extract. Stir until blended.
- In another bowl, whisk flour, baking powder, cinnamon, and salt. Add to wet ingredients and mix until just combined. Gently fold in blueberries.
- Pour batter into pan and smooth the top. Bake 30-35 minutes, until golden and a toothpick comes out clean.
- Cool 10 minutes in pan, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Avoid overmixing to keep the cake soft. Check baking powder freshness for the best rise.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 cake)
- Calories: 180
- Sugar: 8g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
Keywords: healthy cake, blueberry oat cake, yogurt cake, breakfast cake