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.
24 comments
The combination of flavours in this yogurt cake are superb.
I was surprised by how creamy this cake turned out. The little bursts of blueberry throughout made it even better.
The oat base was my favourite part. It gave the soft filling a really nice bit of crunch and made every bite interesting.
The texture is lovely once it has softened before serving. It is creamy without being overly rich.
I liked that this cake wasn’t excessively sweet. The blueberries and lemon give it a fresh flavour that makes you want another slice.
This was delicious with a cup of tea in the afternoon. It feels like a treat without being as heavy as many other cakes.
Such a lovely dessert for a summer lunch. The blueberries give it a fresh taste while the yogurt keeps it from feeling too heavy.
A refreshing and tasty dessert that didn’t feel too heavy after dinner. The combination of yogurt, blueberries and oats works really well.
The blueberry flavour really shines through in this dessert. I will definitely be making it again when I have plenty of berries available.
I really enjoyed this cake. The blueberries and creamy yogurt filling work beautifully with the crunchy oat base.
I would happily make this again. It is simple enough for a family dessert but looks impressive enough for guests.
The oat base adds something special to this recipe. It has a slightly nutty flavour that pairs wonderfully with the creamy topping.
This was lighter than a traditional cheesecake and had a lovely fresh blueberry flavour. It went down very well with the family.
The only thing I would change next time is making sure I have plenty of blueberries because everyone wanted a second helping.
A very enjoyable cake with a lovely contrast between the crisp base and soft filling. It made a nice change from ordinary cheesecake.
I thought the lemon was a particularly nice touch. It lifted the blueberry flavour and stopped the dessert from tasting too sweet.
This turned out beautifully and sliced well after resting. The creamy texture and juicy blueberries made it a real crowd-pleaser.
This is now one of my favourite ways to use blueberries. The creamy filling, fruity topping and crunchy base make a really satisfying combination.
I used frozen blueberries and they worked perfectly. The cake was creamy, fruity and very easy to enjoy.
A really pretty dessert that tastes as good as it looks. The blueberries give it a lovely colour and plenty of natural fruit flavour.
I made this for a family gathering and it disappeared surprisingly quickly. Even those who normally prefer chocolate desserts enjoyed it.
This is a great alternative to a rich cheesecake. It has plenty of flavour but still feels light and refreshing.
The combination of lemon and blueberry is excellent. The slight tang from the yogurt and cream cheese balances the sweetness perfectly.
Everyone asked for another slice, which is always a good sign. I particularly liked the crunchy oat base.
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