Blueberry Lemon Oat Cake

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Oat cakes are my favorite breakfast treat, and this blueberry lemon oat cake comes together in minutes in the blender. Made with wholesome ingredients, like oats, nut milk, egg, and blueberries, this is a cake you can enjoy for breakfast without the afternoon sugar crash. Naturally gluten and dairy-free, and so simple to make vegan, this is a crowd-pleasing breakfast.

Blueberry Lemon Oat Cake

Cake for breakfast! This version is packed with healthy fiber from oats and berries and fat and protein from eggs and nut milk to keep you satisfied until lunch.
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Course: Dessert
Servings: 1
Author: The Modern Nonna


  • ½ cup rolled oats, (47 grams)
  • zest of 1 lemon, (about 1 tablespoon)
  • ½ teaspoon baking powder, (4 grams), make sure it's not expired
  • 1 tablespoon honey
  • 1 egg, or 1/4 cup egg whites
  • ½ teaspoon pure vanilla extract, 4 grams
  • ½ cup unsweetened nut milk, such as almond, or any type of milk (see notes below), (125 ml)
  • handful fresh blueberries


  • Preheat the oven to 375F.
  • Add the oats, lemon zest, baking powder, honey, egg, vanilla extract, and nut milk to a blender and blend until completely incorporated into a batter, about 1 minute.
  • Pour the batter into a ramekin or divide it among the wells of a muffin tin. Any oven-safe dish will work, as long as the batter fills no more than 3/4 of the dish (the batter will rise and expand in the oven). Top with the blueberries.
  • Bake for 30 minutes or until the center of the cake is set and no longer jiggly.


When using baking powder, always check the expiration date. Expired baking powder will not help your recipe rise in the oven, and you’ll have a sad, deflated cake.
Want to make this recipe vegan / plant-based? Simply swap out the egg for a flax egg or other vegan egg substitute. Use agave or maple syrup instead of honey. 
You can use any plant-based milk (or even dairy milk here). I prefer unsweetened almond milk. 
Feel free to use your sweetener of choice here: honey can be swapped with agave, maple syrup, date syrup, etc. 
Try changing out the vanilla extract for almond extract for a subtly nutty flavor. 
These make an impressive (and adorable) brunch, when served in individual ramekins and garnished with fresh berries. 
For extra sweetness, garnish the baked cakes with a bit of powdered sugar. 

Additional Info

Course: Dessert
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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  1. Well this was a big flop for me. After 55 minutes in the oven the dough in the center was completely raw (pic attached). I doubled the recipe and used the suggested vegan alternatives (flax eggs and maple syrup), in 2 ramekins. All ingredients were freshly purchased. The only thing I did differently was use frozen blueberries instead of fresh. Was that the issue?

    1. Hi Christine, yes that is definitely the issue. I am not plant-based, so I always tell my viewers that if they don’t follow the recipe, they will have to experiment. So sorry this recipe did not work for you with the substitutes that you used.

  2. Hi! This looks like a great recipe! I noticed when I double and triple the recipe on here, the lemon zest measurement remains at 1 lemon / 1 Tbs. I just want to confirm – should this ingredient be doubled/tripled as well?

    1. HI Christine we are working hard on fixing each recipe. As of now only the front conversions work. Anything at the back that is in ML or grams will have to be converted manually.