One year for my birthday while still in college, my family drove up to visit me. Since we planned on a small celebration with just the four of us, I decided to bake my own birthday dessert, and I bought a couple of small 6”-round cake pans at the store.
I baked a basic white cake from scratch, substituting almond extract for the vanilla (it’s my favorite baking extract!), and I mixed up a fresh peach filling for in between the layers. On a whim, I decided to cover my little cake with fondant to make it look pretty and elegant, so I found a recipe to follow online.
After mixing it together and dying it a light peach color to match the filling, I rolled out my homemade fondant into a large circle. But when I started to drape it over my little layer cake…
It cracked. A lot. The original recipe creator suggested to rub a little shortening on your fingers before smoothing out the cracks, and by the time I finished disguising those imperfections, I was so glad I had only made a 6”-round two-layer cake… Rather than an 8”-round four layer cake like some of the fancy bakeries in town offered. That would’ve taken more than triple the work!
As the amazing people that they are, my parents and brother still admired and praised my little birthday cake, and they proclaimed they enjoyed every bite!
However, that particular baking episode taught me that if I wanted stress-free birthdays, I should stay away from homemade layer cakes, especially ones with fondant… So I opted for this Healthy Blueberry Almond Bundt Cake this year instead!
I absolutely love bundt cakes because they look so pretty and elegant fresh out of the oven, and sometimes they don’t even need a drizzle. This particular one also contains lots of juicy berries and sweet almond flavor — and it requires less than 30 minutes to make!
That makes for one extra happy birthday! 😉
HOW TO MAKE A HEALTHY BLUEBERRY ALMOND BUNDT CAKE
Let’s talk about how to make this healthy blueberry almond bundt cake!
You’ll start with white whole wheat flour (like this!). Yes, white whole wheat flour actually exists… And it’s not a combination of white (aka all-purpose) flour and regular whole wheat flour!
Instead, white whole wheat flour is made by finely grinding a special type of soft white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier variety of red wheat. They both have the same health benefits (like extra fiber!), but white whole wheat flour has a lighter taste and texture… Which lets the moist and tender texture of this healthy cake truly shine!
Hint: I also included my preferred gluten-free option in the Notes section of the recipe, if you’d like to make this blueberry bundt cake gluten-free!
Whereas traditional bundt cake recipes often call for ½ cup (or more!) of butter or oil, this healthy blueberry almond bundt cake only requires 1 tablespoon. That definitely helps keep this cake low calorie!
Even so, this blueberry bundt cake is still really moist and tender, and that’s because of Greek yogurt! If you’ve been to my blog before, you probably know how much I love baking with Greek yogurt. It adds the same moisture to your cake batter as extra butter or oil but for a fraction of the calories, and it gives your cake a protein boost too!
You’ll skip the refined granulated sugar and sweeten your healthy blueberry almond bundt cake with another one of my favorite ingredients: liquid stevia. Stevia is a plant-based, no-calorie sweetener that contains nothing refined or artificial (aka it’s clean-eating friendly!), and it’s also really concentrated. You just need 5 ½ teaspoons to sweeten 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 stevia products. Although you can find it at many health-oriented grocery stores, I buy mine online here because that’s the best price I’ve found. (And you’ll use it in all of these recipes of mine too!)
Although it may seem strange, you’ll mix 4 tablespoons of distilled white vinegar into the cake batter. The vinegar reacts with the baking soda, which (a) helps the cake rise and (b) gives the cake a better, more tender texture. I promise you can’t taste the vinegar in the finished cake!
Of course, you can’t make this bundt cake without the two very important ingredients… Fresh blueberries and almond extract! I strongly prefer fresh blueberries because they’re currently in season and oh-so-juicy, and they also don’t stain the batter a weird gray color like frozen ones often do.
As for the almond extract (like this!), I absolutely love the sophisticated flavor it gives the cake! It makes the cake taste a little sweeter too, in my opinion. It’s my favorite baking extract, so I’ve been adding it to lots of my recipes lately!
Once your batter is ready… You must thoroughly coat your bundt cake pan with cooking spray before adding in the cake batter. Because bundt pans have a lot more nooks and crannies than regular smooth, round cake pans, it’s easier for the cake to get stuck to the sides… But if you thoroughly coat your bundt pan with cooking spray, the cake should slide right out!
One last thing! The drizzle. It’s so simple to make! You just mix together a little confectioners’ style erythritol (this kind!), almond extract (like this!), and milk in a small bowl. Transfer that to a zip-topped bag, cut off a tiny piece of one corner, and drizzle over your completely cooled bundt cake!
How beautiful and delicious does that look? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amys.healthy.baking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy blueberry almond bundt cake!
Healthy Blueberry Almond Bundt Cake
FOR THE CAKE
- 3 ¾ cups (450g) white whole wheat flour or gluten-free* flour (measured like this)
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
- 4 large egg whites, room temperature
- 4 tsp almond extract
- 5 ½ tsp liquid stevia (see Notes!)
- ¾ cup (180g) plain nonfat Greek yogurt
- ¼ cup (60mL) distilled white vinegar (see Notes!)
- 1 ½ cups (360mL) nonfat milk, divided
- 2 cups (280g) fresh blueberries (see Notes!)
- Preheat the oven to 350°F, and generously coat a 12-cup bundt pan with nonstick cooking spray or nonstick cooking spray with flour.
- 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, almond extract, and liquid stevia. Add in the Greek yogurt, stirring until no large lumps remain. Stir in the vinegar and ½ cup 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.) Gently fold in the blueberries.
- Spread the batter into the prepared pan. Bake at 350°F for 55-65 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 transferring the cake to a wire rack to cool completely.
- Once the cake has completely cooled to room temperature and just before serving, prepare the drizzle. Stir together the erythritol, almond extract, and milk in a small bowl. Transfer the mixture to a zip-topped plastic bag, cut off a tiny piece of one corner, and drizzle over the cooled cake.
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Lemon Bundt Cake
♡ Healthy Orange Bundt Cake
♡ Healthy Strawberry Bundt Cake
♡ Healthy Pumpkin Bundt Cake
♡ The Ultimate Healthy Chocolate Bundt Cake
♡ The Ultimate Healthy Blueberry Pound Cake
♡ Healthy Blueberry Cupcakes with Cream Cheese Frosting
♡ Healthy Blueberry Lemon Pound Cake
♡ Healthy Blueberry Oatmeal Snack Cake
♡ …and the rest of Amy’s healthy cake recipes!