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Need a healthier cake for your brunch? This scrumptious, healthy blueberry cake has a soft and caky texture, makes sixteen servings, and is far healthier than any store-bought cake you can buy.
Blueberry season is one of my favorite seasons. They are such a versatile little berry! From waffles and pancakes to smoothies and even chicken, blueberries are wonderful for both sweet and savory dishes.
And yes, this could also be considered a blueberry breakfast cake. I mean, when you have a cake this healthy, you can’t help but enjoy it with a cup of coffee in the morning at least once!
What’s Healthy About Blueberries?
Blueberries are a superfood. They contain tons of antioxidants, vitamins, and minerals that your body craves in order to be healthy.
Blueberries have been shown to aid in better heart health, bone health and even to help fight cancer, among many other benefits.
What Can I Do With An Abundance Of Blueberries?
If you find yourself with a large harvest of blueberries, or even if you find a bunch of them on sale, excess blueberries are easy to use up! Here are more healthy blueberry recipes that will help you do just that. If you want even more, you can find all my healthy blueberry recipes by clicking here.
How To Serve Blueberry Cake
You can opt to use the icing or not. That’s up to you. If you are eating this for breakfast, you may prefer to avoid the extra sweetness of the icing and instead, serve it with about a half cup blueberries on top. But if you are serving it for dessert, I highly recommend the icing.
About The Ingredients
Granular sweetener – I used xylitol when I made this. However, that is a personal exception I make for my blood sugar. It is not a clean sweetener. Clean sweeteners would be Sucanat, coconut sugar, or even monk fruit (although, that one is questionable.) Use the sweetener you are most comfortable with. Just know that the color of your finished cake will be a bit darker than mine due to the darker color of these natural sweeteners. This will not change the flavor of the finished cake.
Butter – You can use a good quality dairy butter, or try a plant-based butter instead if you need this to be dairy-free.
Pure vanilla extract – Use the real stuff, not vanilla flavoring which is full of processed sugar and other unwanted ingredients.
Eggs – These should be used at room temperature.
Lemons – You’ll be using both the zest and the juice. So make sure you zest before you cut them for squeezing. It works out to about 2 tablespoons of juice. More for the zest. But you don’t have to worry about using too much zest.
Plain yogurt – This can be regular, plain yogurt, plain Greek yogurt, or plant-based yogurt if you need this to be dairy-free. I used Kitehill Almond Yogurt. (Not paid to promote them. It’s just what I use.)
Unsweetened almond milk – Make sure it’s unsweetened or your cake may turn out sweeter than intended. Plus the sugar they add to almond milk is always processed sugar.
Oat flour – If you need this cake to be gluten-free, make sure to purchase gluten-free oat flour. For this recipe, do not substitute with other flours such as almond flour. This recipe is not formulated for that type of substitution.
Arrowroot powder – This is best purchased in larger quantities. The small jars they sell in grocery stores are often quite expensive. I get several pounds at a time from Amazon and the price is far more reasonable that way. (Hint: arrowroot powder also makes fantastic dry shampoo! And if you have darker hair, just add some unsweetened cocoa powder to darken the color. It still works great!)
Psyllium husks – Look for a package labeled as gluten-free if that’s what you need. While most brands are inherently gluten-free, cross-contamination can be a real problem, just like it can with oats.
Baking powder – Use fresh baking powder. Older baking powder won’t get the job done here.
Fresh blueberries – Make sure to wash these ahead of time and give them plenty of time to dry. You don’t want to add extra liquid to the recipe via just-washed blueberries.
The icing I show here is completely optional. Keep in mind that if you use a clean sweetener, the color will be more of a brown than a white, which is not always the most appetizing to look at. It will still certainly be tasty though!
All you have to do is mix 1 to 2 cups of powdered sweetener with 1 to 2 tablespoons of lemon juice and whisk until you have a thick, but pourable, icing. You can adjust the consistency by adding either more powdered sweetener or more lemon juice.
How Do You Make A Healthy Blueberry Cake?
Preheat your oven to 350 F.
Grease a cake pan with butter and set aside.
In a mixing bowl, melt the butter with the sugar in a microwave for 30-60 seconds. (or heat them together in a pot on the stove. Just don’t get the heat up too high. You don’t want to burn the butter.) Cool completely.
Add the eggs and lemon zest and juice. Stir well.
Stir in the yogurt.
Add the dry ingredients to the wet ingredients and stir well.
Gently fold in the fresh blueberries.
Transfer the entire mixture to the greased cake pan and bake for 50-60 minutes, or until a toothpick or knife pulls out clean.
Cool completely and top with icing if desired. Chill long enough for the icing to solidify completely (at least 2 hours)
Slice into 16 pieces and serve.
How To Store Healthy Blueberry Cake
Wrap this with plastic wrap and store it in the fridge for up to 3 or 4 days.
How To Freeze Healthy Blueberry Cake
Much like blueberry muffins, this cake will freeze well. Wrap it well with plastic wrap and then place it in a zipper-top bag for extra protection. Freeze for up to 4 months. If you stack the pieces for freezing, make sure to put a piece of parchment paper between each piece to avoid them freezing in one big block.
More Healthy Cake Recipes
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Healthy Blueberry Cake Recipe Card + Video
Healthy Blueberry Cake Recipe
CLICK TO WATCH THIS RECIPE IN ACTION!
- ⅔ cup granular sweetener
- ½ cup butter
- 1 tsp. pure vanilla extract
- 2 large eggs
- 2 medium lemons (zest and juice)
- ½ cup plain yogurt (non-dairy yogurt works great if needed)
- ½ cup unsweetened almond milk
- 1½ cups oat flour
- ¼ cup arrowroot powder
- ¼ cup psyllium husks
- 1 tbsp. baking powder
- 1 pint fresh blueberries
- Preheat your oven to 350 F.
- Grease a cake pan with butter and set aside.
- In a mixing bowl, melt the butter with the sugar in a microwave for 30-60 seconds. (or heat them together in a pot on the stove. Just don't get the heat up too high. You don't want to burn the butter.) Cool completely.
- Add the eggs and lemon zest and juice. Stir well.
- Stir in the yogurt.
- Add the dry ingredients and stir well.
- Gently stir in the fresh blueberries.
- Transfer the cake batter to the greased cake pan and bake for 50-60 minutes, or until a toothpick or knife pulls out clean.
- Cool completely and top with icing if desired. Chill long enough for the icing to solidify completely (at least 2 hours)
- Cut and serve.