This delectable blueberry lemon oat cake is fluffy, springy and perfectly sweet, making a great afternoon snack! It comes together in just one bowl.
Ingredients
- 300 grams Greek yoghurt
- 2 eggs
- 80 grams applesauce, substitute for banana
- 60 grams honey, substitute for maple syrup or agave syrup
- 2 teaspoons vanilla extract
- 2 cups (160 grams) oat flour, you can make this at home by grinding oats
- 100 grams rice flour
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoons salt
- 1 teaspoon lemon juice
- zest of half a lemon, can omit
- 200 grams blueberries, fresh or frozen
Instructions
1. Preheat your oven to 180°C or 350°F.
2. In a large bowl, whisk together the Greek yoghurt, eggs, applesauce, honey and vanilla extract until smooth.
3. Whisk in the oat flour, rice flour, baking powder, baking soda, salt, lemon juice and optional lemon zest.
4. Fold in the blueberries until spread out evenly. Make sure not to overmix, especially if you are using frozen berries.
5. Pour the batter into a square pan lined with baking paper and sprinkle with additional blueberries.
6. Bake for approximately 45 minutes, allowing the cake to cool for at least 15 minutes in the pan before slicing. Store in an airtight container at room temperature for 2 to 3 days.
