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Healthy Blueberry Almond Bundt Cake – this easy blueberry cake recipe is AMAZING! It's quick & simple to make. Less than 30 min to get it in the oven! Moist, tender, sweet, full of flavor… And surprisingly healthy too! Naturally clean eating & low calorie with no refined sugar. My FAVORITE blueberry cake recipe!! Fresh blueberry cake from scratch. Easy blueberry cake recipe homemade. Healthy blueberry cake with greek yogurt. Low calorie cake recipe. Blueberry bundt cake recipe.

Healthy Blueberry Almond Bundt Cake

© Amy's Healthy Baking
Yields: 1 bundt cake, 16 slices
This just might be the best bundt cake I’ve ever had! It’s moist and tender with lots of juicy berries, and the almond extract makes it taste elegant — and a little sweeter! It’s best if eaten the same day it’s drizzled, but leftover cake will keep for at least four days if stored in an airtight container in the refrigerator.
4.80 from 5 votes
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Ingredients 

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!)

FOR THE DRIZZLE

Instructions

  • 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.

Notes

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s very important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much flour will dry out your cake and give it a crumbly texture, instead of yielding a really moist and tender texture.
 
IMPORTANT MIXING NOTE – READ BEFORE BEGINNING: Do not use a hand-held mixer or stand mixer to make the batter. This will result in a dense or tough cake. Use a whisk where instructed, and use a fork for everything else.
 
IMPORTANT BUNDT PAN NOTE – READ BEFORE BEGINNING: Make sure you coat your bundt pan really well with cooking spray! (This is the bundt pan that I use.) With so many nooks and crannies, compared to traditional round or rectangular cake pans, the batter has more chances to stick to the sides, so a generous coating of cooking spray will ensure your bundt cake slides right out of the pan.
 
FLOUR ALTERNATIVES: Whole wheat pastry flour or all-purpose flour may be substituted in place of the white whole wheat flour. Regular whole wheat flour may be substituted in a pinch, although the cake will have a slight wheat-y flavor.
 
EGG WHITES NOTE: The cake requires 4 full egg whites. The whites contain the majority of the protein in eggs, and that protein is required to ensure the cake maintains its shape and texture while cooling. Without all 4 egg whites, the cake will collapse while cooling and turn out much denser.
 
If you prefer to use whole eggs, then use 4 large eggs AND reduce the milk by 2 tablespoons to compensate for the added volume from the yolks.
 
ALMOND EXTRACT ALTERNATIVE: If you aren’t a fan of almond extract or don't have any, substitute vanilla extract instead.
 
STEVIA NOTES + ALTERNATIVES: Many stevia brands and products have different sweetness levels, so they're not necessarily 1-for-1 substitutes for each other. For the best results, I recommend using the same one I do. I buy mine online here because that's the best price I've found. (It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine too!)
 
However, if you really prefer to omit the liquid stevia from the cake, substitute 2 ¼ cups (432g) granulated sugar AND reduce the milk to ¼ cup (60mL), but the cake will no longer be clean-eating friendly. You may substitute 2 ¼ cups (432g) coconut sugar AND reduce the milk to ¼ cup (60mL) to keep the cake clean eating friendly, but it will be much darker in color. The baking time may vary slightly with either of those substitutions as well.
 
Do not substitute honey, maple syrup, or agave because the cake batter will be much too liquidy with any of those.
 
VINEGAR NOTE + ALTERNATIVE: The vinegar reacts with the baking soda to help the cake rise and give it a better texture. You can’t taste it in the finished cake — I promise! If you don't have distilled white vinegar, lemon juice would be the best alternative because it has a similar pH level and acidity (so it should produce similar results!).
 
MILK ALTERNATIVES: Any milk may be substituted in place of the nonfat milk.
 
FRESH BLUEBERRIES ALTERNATIVE: Frozen blueberries may be substituted for the fresh, but they'll likely dye the batter a gray-ish color. The cake will take longer to finish baking as well.
 
ERYTHRITOL NOTE + ALTERNATIVE: This is the confectioners’ style erythritol that I use. Regular confectioners’ style (powdered) sugar may be substituted for the confectioners’ style erythritol in the drizzle. Regular powdered sugar is much more absorbent, so start with just ½ teaspoon of milk and add more as necessary.
 
DRIZZLE NOTE: For more drizzle (and a sweeter cake!), double the drizzle.
 
GLUTEN-FREE OPTION: For the gluten-free flour, use the following: 2 cups (240g) millet flour, 1 cup (120g) tapioca flour, ¾ cup (90g) brown rice flour, and 3 teaspoons xanthan gum. Many store-bought gluten-free flour blends (I like this one from Bob's Red Mill) will work as well, if measured like this.
 
HALVING THE RECIPE: If you have a 6-cup bundt pan, you can make a half-recipe and bake at 350°F for 50-60 minutes instead.
 
STORAGE NOTES: This cake is best if eaten the same day it’s drizzled, but leftover cake will keep for at least four days if stored in an airtight container in the refrigerator.
 
When refrigerating leftover slices of already drizzled bundt cake, the drizzle will turn brittle and crack if made with erythritol, or it will dissolve into the cake if made with powdered sugar. Neither will affect the flavor — only the appearance!
 
{gluten-free, clean eating, low fat, lower sugar, higher protein}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.