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Healthy Yogurt & Oat Blueberry Cake

Published on April 1, 2021
Lindsay Luv avatar link
Cook Time: 45 minutes
Serving Size: 14 servings
  • 1 ¼ cups old-fashioned rolled oats (gf optnl)
  • 1 ¼ cups whole wheat flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup 5% Greek yogurt
  • ¼ cup unsweetened vanilla (or plain) almond milk
  • 2 large eggs
  • 1 ½ teaspoons vanilla
  • ½ cup honey
  • 1/3 cup melted coconut oil
  • 2 cups blueberries
  • Preheat the oven to 350 F and grease a 8 x 8 inches cake pan with nonstick cooking spray (I used coconut oil spray), set aside. You can line the pan with parchment paper leaving an overhang the sides so you can lift the cake from the pan easily.
  • First, in a larger bowl, whisk together the dry ingredients: flour, oats, baking soda, baking powder and salt and then set aside.
  • Next, in a medium bowl, whisk together Greek yogurt, milk, eggs, vanilla, honey and melted coconut oil.
  • Then, add the liquid ingredients mixture to the dry ingredients and stir until just combined (don’t overmix).
  • Lastly, gently fold in blueberries and pour the batter in the prepared pan, smooth the top and bake 45-55 minutes (check at 40 minutes) or until the toothpick inserted in the center comes out clean. If the top starts browning too quickly, loosely tent the top with aluminum foil.
  • Cool for 15-20 minutes in the pan, then transfer on a rack and cool completely. Cut in squares and serve!
*145 calories approx per serving


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