Blueberry Lemon Tahini Oat Flour Blender Cake


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(Note: this post was originally published on May 21, 2020. It has since been updated with a few tweaks.)

A Show-Stopping Spring Tahini Cake

Every spring, I become enamored with all things lemon. It's such a bright, crisp flavor that makes me think of long days and new growth. This beautiful oat flour cake unites springy lemon and summery blueberries for a breakfast or dessert treat that will work throughout all the warm months.

Even though this tahini cake looks fancy and decadent, it's actually secretly both easy and healthy. It's made from nourishing whole food ingredients and the batter comes together in just minutes right in the blender. If you've never tried a blender cake before, prepare to be amazed.

This easy oat flour cake would be the perfect finale for any spring or summer occasion. Make sure to bookmark this one for Mother's Day, Memorial Day, spring brunches, and all your seasonal get-togethers since you'll want to come back to it again and again.

A tahini cake with blueberries and lemon

What Is a Blender Cake?

Like the name implies, the batter for a blender cake is made right in the blender. It's convenient, fast, and minimizes dirty dishes. Additionally, because you're enlisting the help of the blender, you can use whole oats as the flour element; there's no need to buy pricey oat flour or dirty a separate kitchen gadget to grind your own oat flour. If you're intrigued, you'll also want to check out these Vegan Morning Glory Blender Muffins and these Vegan Mocha Banana Blender Muffins.

How to Make Blender Cake

The secret to a successful blender cake is to add the wet ingredients before the dry; using this sequence helps to prevent the dry ingredients from clumping below the blades. Other than that, this is basically just a dump-and-blend recipe; there's no separate bowls for wet/dry, no sifting, and need for a stand mixer. Just remember to keep the blueberries out of the batter when you blend it, then stir them in by hand at the end.

Overhead view of a tahini and oat flour cake for spring

Tahini Cake (+ Baking with Tahini)

Tahini plays a key role in this cake recipe, both in terms of its flavor and its moisture. Thanks to tahini, this cake is deliciously nutty and has a lovely texture. It also minimizes the need for other fats, so there's no butter and just a modest amount of coconut oil in this recipe.

I can't emphasize how important it is to use a high-quality tahini in this cake though. Many mainstream brands are bitter, grainy, or gloppy. I always use the tahini from Seeds of Collaboration, which is slightly sweet, subtle, and incredibly smooth and creamy. Use the code ROGUE at check-out to get 20% off your order.

Intrigued by the idea of tahini in baking? It's a fabulous ingredient and is so much tastier and healthier than baking with oil or butter. In addition to this tahini cake, check out these Orange Ginger Blueberry Tahini Muffins and these Tahini Chickpea Blondies too.

Beautiful and easy blender cake made with oat flour

Ingredients and Substitutions

Here's what you'll need for this oat flour cake, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.

  • Tahini. I adore the tahini from Seeds of Collaboration (use the code ROGUE for 20% off). Note that the taste and texture of tahini can vary considerably, so I suggest working with a delicate-tasting, creamy tahini for best results.
  • Coconut oil
  • Maple syrup. Make sure it's at room temperature so the coconut oil doesn't harden.
  • Eggs. Make sure they're at room temperature. This is an old recipe and I haven't yet tried it using flax eggs; please leave a comment below if you do.
  • Vanilla
  • Lemon zest and juice
  • Regular rolled oats. Steel oats or quick-cooking oats will not work in this recipe.
  • Baking powder
  • Baking soda
  • Salt
  • Blueberries. You can use either fresh or frozen. If the latter, add them to the batter while they're still frozen so that they don't bleed as much. If you're worried about the berries sinking in the batter you can always toss them in a spoonful of flour, but I find I don't need to in this recipe because the oat flour batter is quite thick.
  • Confectioners sugar. There are multiple options for how to ice this tahini cake; see the details below. The recipe as written calls for a traditional confectioners sugar icing, but you can also use a coconut butter icing, a tahini-based icing, or no icing at all.

Slices of an oat flour cake with blueberries and lemon

Icing Options

As written, the recipe below calls for a standard confectioner's sugar icing, made with lemon juice for additional zippy lemon flavor. It's very tasty and beautiful, so it's perfect for a special occasion. That said, to keep this oat flour cake more nourishing, there are a number of other icing strategies that will work. Here are some possibilities:

Option #1 (classic icing, as written in the recipe): This is the way to go for a special occasion because it's bright white and hardens nicely without soaking into the cake. Use about 1 c of confectioner's sugar and add tiny increments of lemon juice until you have a thick, smooth icing.

Option #2 (coconut butter): This option has no refined sugar and a nice white color, but the appearance won't be as polished. Just heat up and drizzle some coconut butter onto the cake. It's deliciously decadent, but it won't harden in the same way so you'll want to add it just before serving (or just serve it on the side for drizzling on individual portions).

Option #3 (tahini icing): This option is delicious but not as visually charismatic because of its color. Use some additional tahini as your icing base, stir in some maple syrup to sweeten it, and add a tiny bit of melted coconut oil (not water!) if you need to thin it out. Similar to the above, it's delicious but won't harden in the same way, so it's best left off until the last minute.

Option #4 (naked cake): This cake is still delicious without icing, although it doesn't have quite the same visual appeal or decadence.

Healthy blender cake made with oat flour and tahini

Closing Thoughts

I'm convinced that this tahini cake is the perfect treat for all spring and summer occasions. It's easy to make, filled with good-for-the-body ingredients, and versatile. It works for brunch or dessert, and the leftovers make great snacks throughout the week. You can make it as decadent as you like with various icing options.

Are you excited to try this blender cake? You'll be amazed at how easy it is to make and I guarantee you'll want to make it again and again all season long. Happy spring!

Forkful of a healthy spring tahini cake with lemon and blueberries

Share It!

It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.

Suggested Pairings

Blackberry Limoncello Gin Smash

Spring Asparagus Salad with Raw and Grilled Greens

Loaded Lemon Hummus

Nourishing Pasta Primavera

Cauliflower and Farro Salad with Caramelized Lemon Turmeric Sauce

Disclosure: Seeds of Collaboration is a long-term partner. I receive free product from Seeds of Collaboration and take a small commission on sales using the discount code. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.

Blueberry Lemon Tahini Oat Flour Blender Cake

This show-stopping oat flour cake is bursting with sweet blueberries and tart lemon. You'll never believe that much of its moisture comes from tahini and that the batter is made right in the blender.



For the Cake

  • 0.5 creamy tahini
  • 0.5 c melted coconut oil, plus additional for preparing the pan
  • 0.5 c maple syrup
  • 2 eggs (or flax eggs)
  • 2 tsp vanilla
  • Zest of a very large lemon or two small lemons
  • 2 c regular rolled oats
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1.5 c blueberries

For the Icing

  • 1 c confectioner's sugar
  • Juice of a lemon
  • Optional blueberries and/or candied lemon slices for garnish


  1. Preheat the oven to 350 and thoroughly oil a 6-cup bundt pan.
  2. Allow all of the ingredients to come to room temperature; this is important because cold eggs and maple syrup will cause the coconut oil to harden.
  3. Measure all of the cake ingredients except the blueberries into a blender, putting the wet ingredients in first to facilitate easy blending. Blend until the batter is homogeneous throughout, which should only take a minute in a high-power blender.
  4. Add the blueberries and stir them in by hand.
  5. Pour the batter into the oiled bundt pan. IMPORTANT: Don't over-fill the bundt pan; leave about an inch and a half of space for the cake to rise.
  6. Bake at 350 degrees for about 60-70 minutes until a cake tester or toothpick comes out clean.
  7. Cool the cake completely. Once the cake is cool, flip it out onto a serving plate.
  8. To mix the icing, add small increments of lemon juice to the confectioner's sugar until you have a thick, smooth icing.
  9. Drizzle the icing across the top of the cake. If desired, garnish with blueberries and/or candied lemon slices.

Leave a Comment

Please Share Your Thoughts!

Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.

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Julie Ann
May 23, 2022
This is loaded with delicious blueberries with a fresh hint of lemon flavor. I love that the ingredients are healthier, more natural alternatives to traditional Bundt cakes. Definitely saving this recipe!
April 19, 2022
Wow, love bluebs and lemon together. Bookmarked for this summer!