Name: Rustic Lemon-Blueberry Egg Cake
Prep time: 40 min
Total time: 40 min
Yield: 8 servings
Ingredients: 4 large eggs; 1 cup granulated sugar; 1/2 cup neutral oil (such as canola or sunflower); 1 1/2 cups oat flour; 1 tsp baking powder; 1/2 tsp kosher salt; 1 lemon, zested and juiced; 1 cup fresh blueberries; 2 tbsp powdered sugar (for dusting)

Rustic Lemon-Blueberry Egg Cake

BakedCherry1589

This rustic lemon-blueberry egg cake is a celebration of simplicity and freshness, inspired by the unfussy, one-bowl cakes of snacking traditions. The eggs create a tender, moist crumb, while oat flour keeps the cake wheat and rice-free, adding a slight nuttiness. Bursts of seasonal blueberries and the bright zing of lemon make every bite pop with flavor. It’s the perfect treat for a sunny Kentucky afternoon or a cozy breakfast, all with minimal cleanup—just one bowl and a handful of pantry staples. A dusting of powdered sugar finishes this cake for a lovely, rustic presentation.

Ingredients

Instructions

Preheat your oven to 350°F (175°C). Grease an 8-inch round or square baking pan and line the bottom with parchment paper.
In a large bowl, whisk together the eggs and granulated sugar until pale and slightly thickened, about 2 minutes.
Whisk in the oil, lemon zest, and lemon juice until smooth.
Add the oat flour, baking powder, and salt. Stir with a spatula until just combined. Do not overmix.
Gently fold in the blueberries.
Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cool, dust generously with powdered sugar before serving.