Ingredients
Method
- 1. Preheat oven to 350°F (175°C).
- 2. Grease a 6-inch round cake pan or line with parchment paper.
- 3. In a bowl, whisk yogurt, egg, and melted coconut oil until smooth.
- 4. Add oat flour and baking powder; mix until just combined.
- 5. Gently fold in blueberries.
- 6. Pour batter into prepared pan; smooth the top.
- 7. Bake for 25-30 minutes until a toothpick comes out clean.
- 8. Cool in pan for 10-15 minutes, then transfer to a wire rack.
Notes
Use plain, unsweetened yogurt with no xylitol.
Store leftovers in an airtight container in the fridge for up to 3 days.
