Ingredients
2 cups Rolled oats (blended into a fine flour)
1 cup Plain or vanilla Greek yogurt
1 ½ cups Fresh blueberries (or frozen, do not thaw)
2 Large eggs
½ cup Honey or maple syrup
1 tsp Vanilla extract
1 tsp Baking powder
½ tsp Baking soda
¼ tsp Salt
Optional: ½ tsp ground cinnamon
Steps
1. Preparation: Preheat your oven to 180°C and grease an 8-inch round or square cake pan.
2. Make Oat Flour: Place the rolled oats in a blender or food processor and pulse until they reach a fine, flour-like consistency.
3. Mix Dry Ingredients: In a medium bowl, whisk together the oat flour, baking powder, baking soda, salt, and optional cinnamon.
4. Combine Wet Ingredients: In a larger bowl, whisk the eggs, honey (or maple syrup), Greek yogurt, and vanilla extract until the mixture is smooth and creamy.
5. Form the Batter: Gradually stir the dry ingredients into the wet mixture. Stir until just combined; the oat flour will continue to absorb moisture as it sits, so the batter will thicken slightly.
6. Fold in Berries: Toss the blueberries in a teaspoon of oat flour (to keep them from sinking) and gently fold them into the batter.
7. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Cool: Allow the cake to cool in the pan for at least 15 minutes. Because of the yogurt and oat content, this cake is very moist and needs time to set before slicing.
9. Serve: Enjoy a slice warm or at room temperature. It pairs beautifully with a dollop of extra Greek yogurt or a drizzle of honey.