Blueberry Lemon Tahini Oat Flour Bundt Cake

This spring I've been enamored with all things lemon. It's just such a bright, crisp flavor that makes me think of long days and new growth. This beautiful cake unites springy lemon, summery blueberries, and nutty tahini in perfect harmony.


Wait, really a tahini cake? Yes, absolutely! I recently made some Tahini Blondies that are incredible (seriously, check them out!), so clearly the obvious choice was to try a tahini cake. Tahini is a rich, nutty, luxurious cake ingredient and it adds the necessary fat to keep the cake moist and tender. At the risk of stating the obvious, this is much more nutritious, protein-rich, and flavorful than adding a bunch of vegetable oil.

The secret here is the light roast tahini from Seeds of Collaboration. It's beautifully sweet, nutty, and silky; not the least bit bitter or gloppy. You might be able to get away with inferior tahini in humus, but not in a cake! So please get yourself some of this beautiful tahini, it will forever change your approach to baking.


In terms of its ingredients, this is a cake I'd happily eat for breakfast. The entirety of its structure comes from oats, which you'll blend up in the batter to make oat flour; simple, inexpensive, and super nutritious. This cake gets its sweetness from maple syrup and its moisture from tahini and coconut oil. You'd be hard-pressed to find a more wholesome cake out there.

And its flavors are so beautiful! Bright zippy lemon and sweet blueberries are the perfect complement to the rich tahini. It's delicate, fruity, slightly sweet, and very complex in a way that will keep you coming back for more.



While I could have made this in a cake pan or bread pan, a Bundt cake just feels so special. Really it isn't any different, but look how beautiful it is! This would be the perfect cake for any spring or summer occasion. Memorial day get-together? Summer birthday? Summer picnic? This cake is stunning enough (but sssshhh, also easy enough) to do them all. It would even be great at brunch.

Or just make it for yourself because you deserve it! If you cut it into slices, it's easier to store. You can keep it in the fridge for a week, or in the freezer for a couple months; just make sure it's tightly sealed. This will give you easy and nourishing breakfasts, snacks, and/or desserts. We've been taking pieces for our lunch!



Let's not forget the sneaky little secret- this entire cake is made right in the blender! Just dump all the ingredients in and blast it. There's no fussing with wet and dry ingredients, egg whites, sifting, or all the other annoying steps that cakes usually necessitate (sorry traditional cake... but it's true). It will seriously take you 15 minutes to make this batter and get it into the oven.

I really hope you'll treat yourself to the best tahini you've ever had and give this special spring cake a try. It's truly a unique, nourishing cake that is great for any occasion or for every-day.


Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Disclosure: This post is sponsored by Seeds of Collaboration. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.

I really can't get enough when it comes to bundt cakes. This Gingerbread Oat Flour Bundt Cake is a similar concept, but with a cozy, wintry spin.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)

For the Cake
  • 0.5 c tahini. Seeds of Collaboration light roast! Note that this recipe is based on a drippy, silky tahini rather than a thick one. If you use a different tahini, you'll likely need to add some additional coconut oil to thin it out. I wouldn't recommend trying this cake with a bitter tahini... but if you do, increase the maple syrup to 0.75 c.
  • 0.5 c melted coconut oil, plus additional for preparing the pan
  • 0.5 c maple syrup. Must be at room temperature so your coconut oil doesn't harden!
  • 2 eggs. Make sure they're at room temperature! Otherwise, your coconut oil will solidify. This will also work fine with two flax eggs for a vegan option, but you won't get quite as much loft.
  • 2 tsp vanilla
  • Zest of a very large lemon, or two small lemons. Save the juice for the icing!
  • 2 c regular rolled oats
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1.5 c blueberries. I actually prefer baking with frozen blueberries; they have a lower moisture content and maintain their shape better. In season, pick your own and either use them fresh or freeze them. Out of season, I like buying bags of frozen, small, wild blueberries.
For the Icing
  • Option #1: The prettiest and easiest. Use about 1 c of confectioner's sugar and add tiny increments of lemon juice until you have a thick, drizzly icing. This is what I've shown above.
  • Option #2: No refined sugar, white, but messy. If you'd rather stay away from refined sugar, one possibility is to heat up and drizzle some coconut butter. It has a nice color, but won't harden in the same way that a confectioner's sugar icing does, so it's messier and will soak into the cake.
  • Option #3: No refined sugar, super tasty, but not great color. My preferred no-sugar option is to use some additional tahini as your icing base. Stir in some maple syrup to sweeten it up, and add a bit of melted coconut oil (not water!) if you need to thin it out.
Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Preheat the oven to 350 and thoroughly oil a 6-cup bundt pan; I like to use coconut oil. Use your fingers to ensure oil gets into every little corner.
  2. Measure all of the cake ingredients except the blueberries into a blender, putting the wet ingredients in first to facilitate easy blending. Process until you have a thick batter that's homogeneous throughout. It should only take a minute or two in a high-power blender.
  3. Add the blueberries and stir them in by hand. Don't blend them!
  4. Pour the batter into the oiled bundt pan. IMPORTANT: Don't over-fill! Leave about an inch and a half of space for the cake to rise, otherwise you'll have a huge mess on your hands.
  5. Bake at 350 degrees for about 60-70 minutes until a cake tester or toothpick comes out clean.
  6. Cool your cake completely! Resist the temptation to try to extract it from the pan while it's still warm, it likely won't go well.
  7. Once your cake is cool, flip it out onto a plate.
  8. Add your icing of choice and garnish as you see fit. I like to drizzle the cake with lemon icing and garnish with a few candied lemon slices. Some blueberries, fresh mint, fresh lemon balm, or edible flowers would also be beautiful.

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