This Blueberry Lemon Yogurt Cake is loaded with fresh blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It’s not too sweet and not too tangy, but just right. This soft and moist lemon blueberry Oat Flour cake is gluten-free. and it's perfect for dessert or breakfast.
This is one of the quick delicious cake recipe I am making.
Ingredients for blueberry lemon Yogurt cake:
- 3 medium eggs
- 2 tablespoons fresh lemon juice
- 1/4 cup coconut oil
- 2 teaspoons vanilla extract
- 1/2 cup honey
- 1 cup Greek yogurt
- 2 cups oat flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon Himalayan salt
- 1/2 cup fresh blueberries
#madebyme #glutenfree #glutenfreecake #lemoncakerecipe #lemoncake #blueberrycake #yogurtcake #healthydessert #baking #easydessert #homemade #healthy #sugarfree #easyrecipe #homemadecake

⬇️⬇️ RECIPE BELOW FOR BLUEBERRY LEMON YOGURT CAKE ⬇️⬇️
- In a large bowl, whisk the wet ingredients together, eggs, lemon juice, coconut oil, vanilla extract, honey, and Greek yogurt.
- In another bowl, prepare the dry ingredients: oat flour, baking soda, baking powder, and Himalayan salt.
- Add the dry ingredients gradually to the wet ingredients and whisk until smooth and soft.
- Add the fresh blueberries to the batter.
- Pour the batter into a prepared baking pan with a parchment paper.
- Bake at 180C for 35-40 minutes.
-AND ENJOY!!

Timestamp:
0:00 - Intro
0:10 - Prepare the wet ingredients
0:56 - Prepare the dry ingredients
1:10 - Add the dry ingredients to the wet ingredients
1:58 - Pour the batter into a baking pan and bake

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