Ingredients
The following ingredients have 4 Servings
- 1/4 cup coconut oil
- 2 tablespoons butter
- 2/3 cup white sugar (plus extra for the top)
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup plain Greek yogurt
- 1/4 cup almond milk
- 1 lemon (zested and juiced)
- 1 cup fresh blueberries
- 1.5 cups all-purpose flour
- 1/2 cup instant oats
- 1.5 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1-2 tablespoons almond milk (or any milk)
Instruction
- Preheat your oven to 375°F
- Use a fine grater to remove as much of the zest from the lemon as you can. Then squeeze all of the juice from the lemon and set aside. I got about a tablespoon of each from one large lemon.
- In a large bowl, add the coconut oil, butter and sugar. Using the hand mixer, beat for 1 to 2 minutes or until smooth and pale in color.
- Add the egg and the vanilla and beat for 1 to 2 minutes or until thoroughly combined.
- Add the lemon zest, yogurt and almond milk and beat until combined.
- In a separate bowl, toss the blueberries with 2 tablespoons of the flower.
- In another separate bowl, add the flour, oatmeal, baking powder and salt. Use a spoon to thoroughly combine.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not over mix.
- Add the blueberries and gently fold them into the batter.
- Spray a 1.5 quart shallow baking dish with nonstick cooking spray and pour the batter into the dish. Use a spatula to evenly spread it out. This is a thick batter, so it might be easier to use your fingertips to do this.
- Sprinkle some sugar all over the top of the batter. I used exactly one tablespoon.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. I check mine at 20 minutes.
- When the cake is done, remove it from the oven and allow it to cool for 15 to 20 minutes before serving.
- Serve with the glaze drizzled over each piece individually as you serve it.
