Tips
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Oats: Use old-fashioned rolled oats for the best texture. Quick oats may result in a mushier consistency, and steel-cut oats won’t soften properly without pre-cooking.
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Blueberries: Use frozen wild blueberries for smaller bursts of flavor and better distribution. Do not thaw them before mixing.
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Make-Ahead: These oatmeal cakes are perfect for meal prepping! Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
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Optional Add-ins: Add chopped nuts, chia seeds, or a sprinkle of coconut for extra texture and nutrition
- Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly coat a 12-cup muffin tin with cooking spray or line with silicone or paper muffin liners.
- Mix the Wet Ingredients
In a large mixing bowl, whisk together the milk, applesauce, brown sugar, lemon zest, lemon juice, eggs, vanilla extract, and salt until well combined.
- Add the Dry Ingredients
Stir in the rolled oats and baking powder. Let the mixture sit for 5–10 minutes to allow the oats to begin absorbing the liquid.
- Fold in the Blueberries
Gently fold in the frozen blueberries. Do not overmix to avoid turning the batter purple.
- Fill and Bake
Divide the mixture evenly among the muffin cups, filling each about ¾ full. Bake for 25 to 30 minutes, or until the tops are firm and lightly golden
- Cool and Serve
Allow the oatmeal cakes to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature. These are also delicious chilled or reheated.
- Calories:140
- Protein:4 g
- Carbohydrates:26 mg
- Sugar:9 g
- Fat:2 g
- Sodium:120 mg
Oatmeal cake lovers, rejoice! This Lemon-Blueberry Oatmeal Cake is the perfect fusion of hearty oats, zesty lemon, and juicy blueberries, delivering a moist and flavorful dessert or snack. Whether you’re looking for a healthier breakfast alternative or a nutritious way to satisfy your sweet tooth, this wholesome oatmeal cake is packed with fiber, natural sweetness, and vibrant flavors.
Beyond its delightful flavor, this is incredibly versatile. You can enjoy it warm straight out of the oven, or let it cool for a soft and chewy texture that pairs perfectly with a cup of coffee or tea. It’s an ideal treat for busy mornings, offering a satisfying and nutritious start to the day. Plus, its natural sweetness from blueberries and a touch of honey or maple syrup makes it a guilt-free indulgence. Whether you’re serving it at brunch, packing it for a midday snack, or savoring a slice for dessert, this Lemon-Blueberry Oatmeal Cake is a delicious addition to any occasion!
Why This Oatmeal Cake is a Winner
Crafted with old-fashioned rolled oats and naturally sweetened ingredients, this offers a delightful balance between indulgence and nutrition. Oats provide sustained energy, while lemon zest enhances the flavor profile with a refreshing twist. The addition of fresh or frozen blueberries brings bursts of tangy sweetness that complement the cake’s soft texture.
Health Benefits of Oatmeal Cake
Unlike traditional cakes loaded with refined sugars and flours, this incorporates ingredients that promote better digestion and heart health. Oats are rich in soluble fiber, which supports gut health and helps regulate cholesterol levels. Blueberries are antioxidant powerhouses, combating free radicals and boosting brain function. Lemon zest adds a dose of vitamin C, strengthening the immune system while uplifting the cake’s taste.
Perfect for Any Occasion
This is ideal for meal prep, as it stays fresh for days and can be enjoyed on busy mornings or as a grab-and-go snack. Whether served warm with a drizzle of honey or paired with Greek yogurt for extra protein, it’s a versatile dish that meets various dietary needs.
Tips
- Use rolled oats for a balanced texture.
- Avoid overmixing to keep the cake light.
- Bake until golden brown and a toothpick comes out clean.
