Healthy Blueberry Cake {No Refined Sugar}

Eating healthy Blueberry cake for breakfast is fairly new to us although I've got to tell you, the kids couldn't be happier about it. I just figured, muffins, cake, what's the difference really? And I'd read about Blueberry breakfast cake and looked at different recipes and thought...no. No way. So I made a healthy version and it's pretty darn good, even if I do say so myself.

And it passes the real test anyway....the kids LOVE it!

Healthy Blueberry Cake

This is a cake heavy with blueberries. I'm talking about a serious amount of Blueberries, and this is for 2 reasons. Firstly, I was a little scratchy (to start with) about cake for breakfast. It just went against the grain and felt like it was the opposite of the diet I'm trying to give the kids.

But...I came around. Fast, actually.

And secondly, I knew I'd be adding not-a-lot of sugar in the form of Maple syrup and so ripe, juicy blueberries needed to be plentiful to sweeten the whole thing up a bit.

It might be more accurate to call this cake 'healthier' blueberry cake instead of healthy. That said, it's a Real food, Clean eating cake. It is what it is. There's no nasties, or processed ingredients that you've no idea what they are and if you've been following me and my blog for a while, you'll know I'm not into restricting Real food too much. Everything in moderation, right?

If you like a cake that's moist, sweet and yummy, give this a go.

Cake For Breakfast

Is cake for breakfast okay? I think so, yes, just about.

I will say we don't have this all the time. It's eaten occasionally for breakfast and I'll hide slices for lunchboxes the next day and then it's gone, until the next time. Muffins are eaten the planet over at breakfast time, and this is healthier than many of those so hey, we eat cake for breakfast :)

Feel free to eat this at any time of the day! Since I first made this, it's been made for several occasions and is also awesome in lunchboxes and afternoon snacks.

Health Benefits

In case you needed anymore convincing that this healthy blueberry cake is something you need in your life, have a look at some of the benefits blueberries might give you. I'm sold :)

• Low in calories but high in nutrients
• Blueberries are an antioxidant food
• May reduce DNA damage, which may help protect against cancers
• Keep the cholesterol in your blood healthy
• May help to lower blood pressure
• May protect against heart disease

Buying Blueberries In Season

If possible, buy your blueberries fresh and when they're in season.

Buying Blueberries in season is usually the better, cheaper way to go. When there's a large harvest of anything, the price goes down and you get more for your money. Of course, in many parts of the world we can buy fresh Blueberries at any time of the year which is great, but it does mean higher prices depending on where on the planet they've been imported from. And then there's the carbon footprint that comes with importing them....but that's a whole other post!

While in season and fresh from the field is best, it's not always possible and I use frozen blueberries all the time. But...they don't work well in this blueberry cake.

The sponge is heavy because of the extra moisture frozen fruit has, and it just feels too dense. The flavor is good, but the texture is not so this recipe really needs fresh blueberries.

Have a look at the pic below to see when blueberries are in season in your country.

How To Store Your Cake

This cake stores like a dream and thanks to the buttermilk, happily keeps moist for up to 3 days when you store it in an airtight cake tin like this one. In fact, I love this cake tin. It's got the vintage thing going on while being airtight, which loads of traditional cakes tins aren't.

If you're putting some of this in lunchboxes, use a piece of parchment paper to wrap it in. The blueberries on top can stick to a plastic wrap, and don't seem to on parchment paper.

I've never tried freezing this cake, I've tried with other cakes in the past and they've never defrosted well for me. I think that water content becomes too much and the sponge becomes soggy, so I'd recommend eating this within 3 days of baking it.

How To Make A Healthy Blueberry Cake

This recipe makes 9-12 blueberry cake squares.

Here's how to make this cake:

Ingredients

• 2 Large eggs
• ⅓ Cup Maple Syrup
• ½ Cup unsalted butter - must be at room temperature
• 2 teaspoon Organic vanilla bean paste
• ½ Cup Buttermilk
• 1 Cup Flour - I used Buckwheat flour in this cake, you could also use Einkorn flour
• 1 Cup Organic Corn flour
• 2 Cups Fresh blueberries
• 1 teaspoon Baking Powder

Process

• Heat your oven to 180/340
• Line a 9 x 9 inch cake pan with parchment
• Put your butter and whisk it with an electric hand held whisk for 5 minutes. You want the butter to be fluffy and pale
• Add your eggs in with the butter, one at a time, until fully combined
• Add your Maple syrup and combine with a spoon
• Add the vanilla bean paste and combine
• Add the flours and baking powder and combine. You only need to combine with until the flours fully combined
• Mix in the buttermilk with a spoon
• Add the half blueberries and combine
• Pour your cake batter into the lined cake pan. The batter will be fairly thick, which is how it should be
• Scatter the remaining blueberries on top of the cake and with the back of a spoon, gently press them into the cake so they're roughly level with the batter
• Bake in the oven for 40 minutes, until a skewer inserted into the centre of the cake comes out almost clean
• Leave your cooked cake in the tin until cool, and then cut into 9-12 squares

More Clean Eating Cakes

• Banana Lentil Muffins
• Banana & Date Loaf
• Choc Chip Blondies
• Carrot Cake

Recipe

Recent Posts