Healthy Yogurt Oat Blueberry Cake
A wholesome breakfast cake packed with oats, yogurt, and blueberries, offering a delightful balance of sweet and tangy flavors. Perfect for breakfast, brunch, or a snack.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 cup (120g) rolled oats
- 1 cup (120g) whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 large eggs
- 1/2 cup (120g) Greek yogurt
- 1/3 cup (80ml) honey
- 1 tsp vanilla extract
- Zest of one lemon
- 1 cup (150g) blueberries
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan or line it with parchment paper.
- In a bowl, combine rolled oats, whole wheat flour, baking powder, and baking soda. Whisk together to evenly distribute.
- In a larger bowl, whisk eggs, Greek yogurt, and honey until smooth. Add vanilla extract and lemon zest.
- Gradually fold the dry mixture into the wet mixture until a thick but pourable batter forms.
- Gently fold in the blueberries, reserving a few to sprinkle on top.
- Pour the batter into the prepared baking pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy.
Notes
If using frozen blueberries, toss them in a tablespoon of flour before adding them to the batter to prevent sinking. Don’t overmix the batter to avoid a dense cake.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10
- Fiber: 3
- Protein: 6
Keywords: Healthy, Yogurt, Oat, Blueberry, Breakfast, Cake, Easy Recipe