Oatmeal, Apple, and Blueberry Loaf Cake

Table of Contents

Preheat the oven to 180°C / 360°F and grease a 20 x 8 cm loaf pan.
In a bowl, combine 130 g oat flakes with 240 ml hot water and let it soak for 5 minutes.
In another bowl, whisk together 2 eggs, 30 g erythritol, and 1 teaspoon vanilla extract.
Stir in 120 g yogurt and 50 g melted and cooled butter until well combined.
Fold in the soaked oats, 1 grated apple, 80 g blueberries, and 7 g baking powder.
Pour the batter into the prepared loaf pan.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Ensure the loaf pan is well-greased to prevent sticking.
Check for doneness with a toothpick; it should come out clean when the cake is done.
If the top starts to brown too quickly, cover it loosely with foil and continue baking.
Let the cake cool completely before slicing to get clean, even pieces.

Oat flakes are high in fiber, aiding digestion and supporting heart health.
Apples provide vitamins, especially vitamin C, and add natural sweetness.
Greek yogurt adds protein and probiotics, enhancing the cake’s nutritional profile.
Blueberries are rich in antioxidants and vitamins, adding both flavor and health benefits.