In high school, shortly before our family vacation to New York City, my grandpa gave me a copy of the movie, “You’ve Got Mail,” which took place in the Big Apple. I immediately watched the cute chick flick, falling in love with Meg Ryan and her online romance story.
Towards the middle of the movie, her character plans to meet her online suitor for coffee one evening at a Manhattan café, with a dimly lit yet cozy interior of red brick walls and a vast display case of desserts. When I discovered the place actually existed and was only a few blocks from our hotel, I easily convinced the rest of my family to stop by on our trip.
When we stepped inside, we were completely amazed by the sheer number of desserts… And the length of the patrons in line! We joined the queue, and I was secretly grateful for the extra time to study the huge variety of options before placing my order at the register.
Although I finally settled on an over-the-top chocolaty and decadent cake slice (no surprises there… I published my chocolate cookbook for a reason!), a platter of unassuming thick pound cake pieces still caught my eye as I waited in line. Something about their comforting simplicity called to me, even though I eventually passed them by.
When Grandma and I listened to songs from the movie’s original musical “She Loves Me!” recently, that memory floated to the forefront of my mind, and I decided to make this Ultimate Healthy Blueberry Pound Cake in honor of that family vacation. It’s just as tender as the café one looked, but this one contains no refined flour or sugar and only 134 calories!
In researching pound cakes, I learned they earned their name because they included a pound of each of the following ingredients: flour, sugar, butter, and eggs. Yikes! That’s a whole lot of calories… So let’s talk about how we’re going to shave off most of those in this healthier recipe!
Rather than a full pound of butter (about 2 cups!) and a pound of eggs (about 9 of them!), you’ll just use 1 tablespoon of butter or coconut oil and 3 egg whites. Whew! I hope you just breathed a huge sigh of relief with me…
For the rest of this cake’s tender texture, you’ll mix Greek yogurt into the batter! Although you probably guessed that already if you’ve been around my blog a while… You know how much I ♡ it! Greek yogurt adds the same moisture as extra butter or oil for a fraction of the calories, and it gives your pound cake a protein boost, too!
You’ll also skip the pound of sugar (just over 2 ¼ cups) and sweeten your healthy pound cake with one of my favorite ingredients: liquid stevia. Stevia is a plant-based, no-calorie sweetener that contains nothing artificial or refined (aka it’s clean-eating friendly!), and it’s highly concentrated. You just need 1 tablespoon for this entire cake! This is the kind I use because I love its sweet flavor and don’t notice any strange aftertaste (like with some other products!), and although you can find it at many health-oriented grocery stores, I buy mine online here because that’s the cheapest price I’ve found. (And you’ll use it in all of these recipes of mine, too!)
Instead of all-purpose flour, you’ll use white whole wheat flour (like this). White whole wheat flour earned its name because it comes from a special type of white wheat (it doesn’t actually contain any all-purpose flour!), whereas regular whole wheat flour comes from a heartier variety of red wheat. White wheat has a lighter taste and texture, yet still has the same health benefits as regular red wheat, which makes it perfect for this tender cake!
And now for my favorite part… Those fresh juicy summery oh-so-irresistible blueberries! Fresh blueberries will always yield the best results in this cake, especially in the appearance department. Frozen ones tend to stain your batter gray… Not so appealing!
Just look at those bright pops of purple! ♡
I’m positive this one beats the indulgent slices I saw in NYC… 😉 And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy blueberry pound cake!
The Ultimate Healthy Blueberry Pound Cake
- 2 ¾ cups (330g) white whole wheat flour or gluten-free* flour (measured like this)
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 1 tbsp 14g unsalted butter or coconut oil, melted and cooled slightly
- 3 large egg whites, room temperature
- 5 tsp vanilla extract
- 1 tbsp (15mL) liquid stevia
- ¾ cup (180g) plain nonfat Greek yogurt
- 1 cup + 2 tbsp (270mL) nonfat milk, divided
- 1 ½ cups (210g) fresh blueberries
- Preheat the oven to 350°F, and line a 9x5” loaf pan with foil. Lightly coat the foil with nonstick cooking spray.
- To prepare the cake, whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in 2 tablespoons of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Set aside 2 tablespoons of blueberries, and gently fold in the rest.
- Spread the batter into the prepared pan, and gently press the remaining blueberries on top. Bake at 350°F for 50-60 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before lifting out the cake by the foil and transferring it to a wire rack to cool completely.
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Greek Yogurt Blueberry Lemon Pound Cake
♡ Healthy Greek Yogurt Chocolate Chip Pound Cake
♡ Healthy Greek Yogurt Pumpkin Chocolate Chip Pound Cake
♡ Healthy Greek Yogurt Cranberry Orange Pound Cake
♡ …and the rest of her healthy pound cake recipes!