Why are sheet cakes so good? (Healthy Blueberry Lemon Cake)

Blueberry Lemon Cake

In this video, you’ll learn how to make easy blueberry lemon cake and why do sheet cakes taste so much better than regular cakes.

Sheet cakes are a breeze to make and perfect for gatherings. Skip the fuss of layering and enjoy delicious healthy cake with less effort!

This is why you’ll love this easy sheet cake:
-It’s a guilt-free treat that allows you to enjoy dessert without compromising on nutrition.
-The inclusion of buttermilk and applesauce in the recipe results in a cake that’s incredibly moist and tender.
-This sheet pan cake is versatile and suitable for various occasions.
-This recipe is super simple to prepare, making it great to both experienced bakers and beginners.

BLUEBERRY LEMON CAKE RECIPE
(makes 15 pieces)

Ingredients:
1.5 cups processed oats, or oat flour (150g)
1 cup spelt or whole wheat flour (125g)
1/2 cup cornstarch (60g)
2 tsp baking powder
1/2 tsp baking soda
2 large eggs
1/3 cup maple syrup, agave or honey (80ml)
1/2 cup unsweetened applesauce (130g)
2 tbsp lemon juice
1 tsp vanilla extract
1 cup buttermilk (240ml)
1.5 cups blueberries, fresh or frozen (200g)
3 cups strained Greek yogurt (750g)
3 tbsp honey

NUTRITIONAL INFO (per piece with frosting):
176 calories, fat 2.6g, carb 30g, protein 8.9g

NUTRITIONAL INFO (per piece without frosting):
126 calories, fat 1.6g, carb 24.6g, protein 3.8g

Preparation:

Preheat your oven to 350°F (180°C) and generously grease a half sheet pan (or a large baking pan) with butter.

In a mixing bowl, combine the oat flour, spelt or whole wheat flour, cornstarch, baking powder, and baking soda.

In another bowl, whisk together the eggs, your preferred sweetener (maple syrup, agave, or honey), applesauce, lemon juice, vanilla extract, and buttermilk until well combined.

Gradually add the dry ingredients into the wet mixture. Stir just until the ingredients are incorporated, taking care not to overmix. Stop mixing as soon as the flour disappears into the batter.

Pour the batter into the greased baking pan, spreading it evenly with a spatula. Give the pan a gentle shake to ensure the batter is evenly distributed.

Sprinkle the blueberries evenly over the batter.

Bake in the preheated oven at 350°F (180°C) for 25 minutes, or until the cake is golden brown.

Allow the cake to cool to room temperature or let it rest for at least an hour after baking.

While the cake is cooling, prepare the frosting by mixing together the strained Greek yogurt and honey in a bowl.

Once the cake has cooled, spoon the yogurt-honey frosting over the top and smooth it evenly using a spatula.

Refrigerate the cake for a few hours to allow the frosting to set.

Serve and enjoy your delicious Blueberry Lemon Cake!