Wild Blueberry Oat Cake
Author: 
Recipe type: Dessert
Serves: 16
 
This cake is so healthy, you can serve it as a snack or a dessert ... and even at breakfast. With the addition of oats, whole wheat flour, canola oil, wild blueberries, and a Greek yogurt frosting, it brings plenty of fiber and nutrition to the table. To make the yogurt frosting, you'll need to drain the Greek yogurt overnight. So plan ahead for this step!
Ingredients
  • 1¼ cups quick-cooking oats
  • 1 cup boiling water
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar
  • ½ cup expeller pressed canola oil
  • 3 large eggs
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1¼ cups wild blueberries
  • 2 cups 0%-fat vanilla Greek yogurt
  • ½ cup chopped pecans
  • ⅓ cup unsweetened flaked coconut
  • 1 tablespoon powdered sugar or granulated sugar, optional
Instructions
  1. Place the oats and boiling water in a bowl and stir to combine. Let stand 20 minutes. Meanwhile, preheat the oven to 350˚F. Lightly oil or coat a 9 x 13-inch baking pan with nonstick cooking spray and set aside.
  2. Place the granulated sugar, brown sugar, and canola oil in a large bowl and beat together with an electric mixer until well combined. Scrape down the sides of the bowl as necessary. Beat in the eggs, lemon zest, lemon juice, and vanilla until well blended. Slowly beat in the soaked oats until combined. Add the all-purpose flour, whole wheat flour, cinnamon, baking soda, baking powder, and salt and beat until just combined. Stir in the wild blueberries.
  3. Arrange the batter evenly in the prepared pan. Bake about 30 minutes, until a toothpick inserted in the center comes out clean. Cool completely.
  4. To make the frosting, you'll need to start the process the day before you frost your cake. Place a coffee filter inside a medium-size sieve ( I have small filters, so I split two of them in half). Spread the Greek yogurt evenly over the filter, cover loosely with plastic wrap, and place in the refrigerator overnight. Place the sieve over a bowl. When you're ready to make your frosting, pour off and reserve the drained whey and use later in smoothies, etc (I had about half a cup), scrape the yogurt from the coffee filter, place the yogurt in a clean bowl, and stir in the chopped pecans, flaked, unsweetened coconut, and the remaining tablespoon of sugar as desired.
  5. Spread the frosting evenly over the cooled cake. Slice and serve. (Best if stored in the refrigerator.)
Nutrition Information
Serving size: 1 slice Calories: 190 Fat: 11g Saturated fat: 1.5g Carbohydrates: 18g Sodium: 190mg Fiber: 2g Protein: 5g
Recipe by Lizs Healthy Table at https://www.lizshealthytable.com/2014/01/11/wild-blueberry-oat-cake-how-to-make-greek-yogurt-frosting/