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  • Emily Jacobs

Whole Wheat Blueberry Cake


Make it fancy like… even if it’s just for you! This Whole Wheat Blueberry Cake is a total showstopper and it’s healthy enough to serve as a snack or with brunch! It uses fresh blueberries, greek yogurt, lemon zest and a little chia for added crunch. This is so satisfying and delicious, you may want to keep it just for yourself!


Makes 1 Loaf


3 eggs

1/2 cup non-fat greek yogurt

1 tsp lemon zest

1 tbsp chia seeds

1 tsp vanilla extract

1/4 cup canola oil

1/4 cup unsweetened apple sauce

1/2 cup honey powder or cane sugar

1 1/2 cups + 1 tbsp whole wheat flour divided

2 tsp baking powder

1/2 tsp kosher salt

2 cups blueberries


Preheat oven to 350 degrees

Spray a loaf pan approximately 8.5” x 4.5” with nonstick spray, then line the bottom with parchment paper and spray again.


In a large bowl whisk eggs, yogurt, lemon zest, chia seeds, vanilla, oil, apple sauce and honey powder until well combined.


In a medium bowl mix together flour, baking powder and salt. Slowly pour into the wet ingredients and whisk until just combined.


In a small bowl gently toss blueberries with 1 tbsp flour until all the blueberries are covered. With a wooden spoon or silicone spatula carefully fold the blueberries into the batter being careful not to crush them.


Slowly pour the batter into the prepared pan. Once all in gently smooth down the batter with spoon so it is all even.


Bake for 60 minutes. Check cake after about 50 minutes, if it is starting to look too brown you can cover with tin foil for the remainder of the time.


Remove from oven and place pan on a wire rack. Cool in pan for 20 minutes. Carefully remove cake and let cook completely on a wire rack

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