A Blueberry Yogurt Cake with a rolled oats base is a delectable dessert. This simple that combines the tartness of blueberries with the nuttiness of rolled oats creates a mouth-watering cake. At its foundation lies a crust made from a mixture of rolled oats and a touch of sweetness from honey. The rolled oats provide a hearty texture and a subtle nutty flavour, while the oil and sweetener bind everything together, forming a crispy and golden-brown base that adds depth and richness to the cake.
Upon this flavourful base sits the star of the show. A moist and tender cake infused with the tangy taste of yogurt and bursts of sweetness from plump blueberries. Combining Greek yogurt, cream cheese, lemon juice and sweetener creates a perfect cake batter. These ingredients meld together harmoniously, resulting in a light and airy cake that complements the crunchy oats base perfectly.
Create mosaic of colour by folding the Refreshing blueberries are delicately. These create a second bout of juicy sweetness throughout the cake. However, you can use both whether fresh or frozen and thawed. Each bite is a symphony of textures and flavours. The chewiness of the oats base contrasts the moistness of the cake and the burst of freshness from the blueberries.
The rolled oats base adds a delightful crunch to each bite. A perfect contrast to the tender cake and juicy blueberries providing a burst of flavour that’s both comforting and satisfying. This blueberry yogurt cake with a rolled oats base is a versatile dessert that can be enjoyed on any occasion. Whether as a sweet ending to a meal, a celebration, or a delightful snack to enjoy with a cuppa. Its combination of textures and flavours makes it a crowd-pleaser that is sure to leave everyone craving more.
Blueberry Yogurt Cake
Ingredients
Base Ingredients
- 150 g rolled oats
- 1 tbsp wholemeal flour
- 1 tbsp runny honey maple syrup
- 1 tbsp granulated sweetener
- 55 g unsalted butter soft/veg oil
Filling Ingredients:
- 1/2 large lemon juice only
- 3 tbsp granulated sweetener See Note
- 500 g 0% fat Greek yogurt
- 250 g 3% fat cream cheese Philadelphia lightest soft cheese
Topping Ingredients
- 450 g blueberries See Note
Instructions
- Preheat the oven to 180°C (160° fan)/350F/gas 4. Grease and line the base of a 20 cm/8″ springform cake tin with greaseproof paper.
- Stir together all the ingredients for the base add the honey last, into a mixing bowl. Pack the mixture into the base of the prepared tin.150 g rolled oats, 1 tbsp wholemeal flour, 1 tbsp runny honey, 1 tbsp granulated sweetener, 55 g unsalted butter
- Bake for 10-12 minutes until set and golden on top.
- Remove the tin to a wire rack to cool.
- Purée about one-quarter of the blueberries with the lemon juice and 1 tbsp granulated sweetener in a food processor1/2 large lemon, 3 tbsp granulated sweetener, 450 g blueberries
- Pass through a fine sieve into a large mixing bowl.
- Add the Greek yogurt, cream cheese, and remaining sweetener, beating well until thick and creamy.500 g 0% fat Greek yogurt, 250 g 3% fat cream cheese, 3 tbsp granulated sweetener
- Spoon on top of the baked base, spreading out evenly. Top with the remaining blueberries.450 g blueberries
- Cover and freeze the cake for 4 hours.
- Remove the cake from the freezer about 45 minutes before serving to let it soften.
- Turn out from the tin and cut into slices with a warm, damp knife.