Description
Moist and fresh no-flour blueberry lemon oat cake packed with juicy blueberries, bright lemon flavor, and wholesome oats. Naturally sweetened, soft, and perfect for breakfast, snack time, or healthy dessert cravings.
Ingredients
2 cups rolled oats
2 large eggs
1 cup plain Greek yogurt
1 ripe banana or 1/2 cup unsweetened applesauce
1/4 cup honey or maple syrup
1 tbsp fresh lemon juice
Zest of 1 lemon
1 tsp vanilla extract
1 tsp baking powder
1 cup fresh or frozen blueberries
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C) and grease an 8-inch baking pan.
2. Blend rolled oats in a blender until they resemble oat flour.
3. In a large bowl, whisk eggs, Greek yogurt, banana or applesauce, honey, vanilla extract, lemon juice, and lemon zest.
4. Add blended oats, baking powder, and salt.
5. Mix until fully combined.
6. Fold blueberries gently into the batter.
7. Pour batter into prepared baking pan and smooth the top.
8. Bake for 30–35 minutes until golden and center is set.
9. Cool for 10–15 minutes before slicing and serving.
Notes
Use fresh lemon zest for the brightest flavor.
Frozen blueberries work perfectly without thawing.
Cake tastes even better chilled from the fridge.
Do not overmix after adding blueberries.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 11g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 42mg