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Blueberry and lemon oat cake

This blueberry and lemon oat cake is dairy-free so it’s ideal for those who can’t have dairy in their diet.  You can use gluten-free flour and oats. It’s a simple, basic recipe, which you can finish off to your liking or occasion - you can add lemon icing, blueberry frosting or chocolate glaze. I simply dusted it with icing sugar.  
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup self-raising flour
  • 1 cup porridge oats
  • 1 tsp baking powder
  • 1 cup sugar
  • 1 cup oat milk
  • 3 eggs
  • 1 lemon zested and juiced
  • 1 teaspoon vanilla extract
  • ½ cup sunflower oil
  • 1½ cups blueberries fresh or frozen
  • 1 Tbsp flour

Method
 

  1. Preheat the oven to 170°C. Grease and line a medium cake pan or 4 mini cake pans. You can use silicon moulds - these don’t need to be greased.
  2. In a mixing bowl whisk together the flour, oats and baking powder.
  3. In another bowl, whisk together the oat milk and lemon juice. Set aside for 5 minutes to curdle.
  4. Add the sugar, eggs, lemon zest, vanilla extract and oil. 
  5. Add the wet ingredients to the dry ingredients and mix until well combined. 
  6. Coat the blueberries with the remaining flour, then gently fold them into the batter.
  7. Tip the batter into the prepared pan(s) and bake for 20-30 minutes or until an inserted toothpick in the center of the cake comes out clean.
  8. Decorate, frost or glaze the cake(s) to your liking.