Filled with lemon flavor and pops of blueberry, this hearty oat cake is a healthier spin on a classic Lemon Blueberry Cake. Perfect for a healthier Summer party or birthday dessert!
This Lemon Blueberry Oat Cake is dense, and delicious.
If you’re looking for a light, fluffy cake that just disappears in your mouth, this is NOT it! You may want to check out my Lemon Cupcakes though.
This Lemon Blueberry Oat Cake is made with oat flour, which creates an extremely moist and thick cake, and a cake that’s healthier than using regular flour. If you are a dense cake lover (like myself!) and want your cake to be a little healthier too, then this IS the cake for you! 🙂
This Lemon Blueberry Oat Cake recipe is easy too, but a couple things are extremely important to make sure you get a delicious cake, and not a hot mess!
One: Oat flour that is the right consistency. You can either buy oat flour, or you can make your own by blending oats in a high powdered blender or food processor for several minutes. However, ensure your oat flour’s texture is as close to regular flours texture as possible. If it’s too crumbly, you’ll end up with a crumbly cake.
Two: Lemon ZEST! Here I go again, but can’t stop won’t stop! 🙂 Adding the lemon zest is imperative to getting the right lemon flavor in your cake. Be sure to use a great lemon zester and lemon juicer.
Ready to make some healthier Lemon Blueberry Oat Cake?
To begin, preheat your oven to 350 and line a 9×9 pan with parchment paper, with two sides sticking out so you can easily remove the cake after it’s baked.
Now, mix your dry ingredients together in a small mixing bowl (oat flour, baking soda and salt).
Next, in a large mixing bowl, add your coconut oil, sugar and applesauce and whisk together. Be sure your applesauce is about room temperature, or warmed slightly (if it’s too cold the coconut oil may return to a solid).
Now, add in your almond milk, lemon juice, lemon zest, vanilla and eggs, and whisk everything together. Again, ensuring your almond milk (or milk of choice) is warmed up a bit to room temperature, to ensure the coconut oil will not return to a solid.
Pour your dry ingredients into your wet ingredients and mix together. Lastly, add your blueberries into your cake batter and gently fold them in. Be sure your blueberries are dried off entirely when you add them in (if they are wet from washing them then they may sink to the bottom of the cake).
Pop your cake into the oven and bake for 35-40 minutes, or till the cake is springy to touch and a toothpick inserted comes out clean.
Wait till your cake has cooled entirely to frost it. You can frost it with your favorite frosting, or you can check out my Lemon Buttercream Frosting from my Lemon Cupcakes. That’s what I used and love, although it’s not healthier!
Then, cut into pieces, share and devour! Top with a few blueberries and slices of lemon for a pretty touch if you’d like too 🙂 Enjoy!
Want even more lemon in your life? Check out my gluten-free, dairy-free Lemon Chia Scones or my gluten-free Lemon Cookies.
- 1 3/4 cup oat flour (certified gluten-free)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup coconut oil, melted (or butter)
- 1/2 cup sugar
- 3/4 cup applesauce
- 1/2 cup almond milk (or milk of choice)
- 1/4 cup lemon juice
- Zest of 2 lemons
- 1/2 tsp vanilla
- 2 eggs
- 1 1/2 cups fresh blueberries
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To begin, preheat an oven to 350 and line a 9×9 pan with parchment paper, with two sides sticking out for easy cake removal.
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In a small bowl, add your dry ingredients and stir them together (oat flour, baking soda, salt).
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In a large mixing bowl, add your coconut oil, sugar and applesauce and whisk them together. Add in your milk, lemon juice, lemon zest, vanilla, and eggs and whisk everything together.
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Now, pour your dry ingredients into your wet ingredients and stir them together till everything is well combined.
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Pour your blueberries into the cake batter and gently fold them in. Pour your batter into the pan and bake in the oven for 35-40 minutes, or till the cake is springy to touch and a toothpick inserted comes out clean.
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Let your cake cool, then remove from your cake pan.
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Frost your cake when it's entirely cooled. Use your favorite frosting to top the cake with, cut, and enjoy!
Stored in an airtight container in the fridge, this cake will last up to 3 days.
I made this for a family dinner tonight and it was delicious. I didn’t have applesauce so I used vanilla yoghurt instead. I had some leftover canned coconut milk that needed to be used up too. I used a 9inch cake pan. Definitely adding this to my repertoire of recipes. Thank you!
Excited to try your recipe but what can I substitute for applesauce?
Hi Ruth. You can try using mashed banana instead, although it will alter the flavor. Greek yogurt may work as well, but I haven’t tried that with this recipe.
I just happened onto your website. I signed up for your newsletter. I live at 5000 feet and have high altitude baking disasters. I was thrilled to see you offer altitude adjustments. I’m anxious to start baking again. Can’t wait to try your recipes.
I hope they work well for you, Neva!
I made this today as I forgot to bring a dessert to a New Years bash. My friend had instant oatmeal that I ground with their nutribullet. It was incredibly light, airy, fluffy, loaded with fruit and a light tart taste from the citrus. 10/10 would recommend.
So great to hear, thanks for the comment! 🙂
What can I use if I don’t have a 9×9 pan?
Sorry but I wouldn’t recommend anything other than a 9×9 pan! In a pinch, I suppose you could try two bread pans.
I havent msde this yet. I want to known how lemon flavored this will be. Im going to subtract the b look blueberries. Making it as a special request for my 4 yr old b day. Im considering if i buy lemon extract also? Any suggestions?
Hi Heather. The lemon should be a pretty strong natural flavor, as long as you use both the juice AND zest. If you want a really strong lemon flavor, you could use a little lemon extract just in case too though! Or, you can double up and add some lemon juice and zest to your frosting as well.