Blueberry, Goat Cheese & Honey Oat Cakes for Moonflower Evenings

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The first moonflowers opened yesterday.

Not all of them.

Just enough to make the garden feel as though it had quietly smiled.

That felt like a perfectly reasonable excuse to bake something.

These little oat cakes came together with a handful of blueberries gathered that morning, a spoonful of honey, and the last bit of goat cheese tucked away in the icebox.

Nothing fancy.

Just the sort of recipe that tastes especially lovely on a porch while the lantern is glowing and the crickets have begun their evening concert.

Blueberry, Goat Cheese & Honey Oat Cakes

You’ll need:

🫐 1 cup fresh blueberries

🌾 1½ cups old-fashioned oats

🌾 1 cup oat flour

🧈 ½ cup softened butter

🍯 ⅓ cup honey

🥚 1 egg

🥛 ¼ cup milk

🧀 4 oz soft goat cheese, crumbled

🍋 1 tsp lemon zest

🌿 1 tsp vanilla

🧂 1 tsp baking powder

A tiny pinch of salt

Mix the dry ingredients together.

Whisk the butter, honey, egg, milk, vanilla, and lemon zest until smooth.

Fold everything together gently before adding the blueberries and goat cheese.

Spoon into a lined muffin tin or rustic baking molds.

Bake at 350°F (175°C) for about 22–25 minutes, until lightly golden with bubbling blueberries peeking through the tops.

Let them cool just enough that the honey doesn’t run straight off.

Then drizzle each one with another little spoonful of honey.

Serve warm with lavender chamomile tea.

Preferably somewhere you can watch the moonflowers open.

Smokey supervised the entire process.

He maintains that the goat cheese required additional quality control.

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