Healthy Blueberry Shortcake Cake

A lightened-up twist on the classic shortcake made with whole grain flour, fresh blueberries, and naturally sweetened ingredients. It's fluffy, fruity, and perfect for summer gatherings or guilt-free desserts.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 160

Ingredients Method Notes

Ingredients

Dry Ingredients

1.5 cups whole wheat flour Can use all-purpose flour if preferred.
1 tsp baking powder
0.5 tsp baking soda
0.25 tsp salt

Wet Ingredients

0.25 cups coconut sugar or honey Coconut sugar gives a different flavor profile.
1 egg Can use a flax egg for vegan option.
0.75 cups unsweetened Greek yogurt Use dairy-free yogurt for a dairy-free version.
0.25 cups unsweetened almond milk Any non-dairy milk can be substituted.
2 tbsp olive oil or melted coconut oil
1 tsp vanilla extract

Fruits and Extras

1 cup fresh blueberries Can substitute with raspberries or strawberries.
optional powdered monk fruit for dusting For serving, optional.

Method

Preparation

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, mix together egg, yogurt, almond milk, oil, vanilla, and coconut sugar.
Pour wet ingredients into the dry ingredients and gently fold until combined. Do not overmix.
Fold in fresh blueberries.
Pour batter into the prepared pan and smooth the top.

Baking

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

For a dairy-free version, use plant-based yogurt. This cake tastes great chilled or warm with a dollop of light whipped topping. You can also try adding lemon zest or a pinch of cinnamon for added flavor.