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healthy Blueberry Shortcake Cake

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A lightened-up twist on the classic shortcake! This Healthy Blueberry Shortcake Cake is made with whole grain flour, fresh blueberries, and naturally sweetened ingredients. It’s fluffy, fruity, and perfect for summer gatherings or guilt-free desserts.

Ingredients

Scale

  • 1 ½ cups whole wheat flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ¼ cup coconut sugar or honey

  • 1 egg

  • ¾ cup unsweetened Greek yogurt

  • ¼ cup unsweetened almond milk

  • 2 tbsp olive oil or melted coconut oil

  • 1 tsp vanilla extract

  • 1 cup fresh blueberries

  • Optional: powdered monk fruit for dusting

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment.

  • In a large bowl, whisk flour, baking powder, baking soda, and salt.

  • In another bowl, mix egg, yogurt, almond milk, oil, vanilla, and coconut sugar.

  • Pour wet ingredients into the dry and gently fold until combined. Do not overmix.

  • Fold in fresh blueberries.

  • Pour batter into prepared pan and smooth the top.

  • Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

  • Cool for 10 minutes in the pan, then transfer to a wire rack.

  • Dust with optional monk fruit powder before serving.

Notes

  • You can swap blueberries for raspberries or chopped strawberries.

  • For a dairy-free version, use plant-based yogurt.

  • Tastes great chilled or warm with a dollop of light whipped topping.

Nutrition

Find it online: https://www.helthrecipe.com/healthy-blueberry-shortcake-cake/