Go Back
The ULTIMATE HEALTHY Blueberry Pound Cake -- so easy to make & only 134 calories! It's supremely tender, thanks to Greek yogurt! You NEED to try this incredible recipe!

The Ultimate Healthy Blueberry Pound Cake

© Amy's Healthy Baking
Yields: 1 pound cake, 12 slices
This tender pound cake is always a huge hit with my family, and it’s so easy to make! No mixer required — the best kind of recipe, in my book! Leftovers will keep for at least one week if stored in the refrigerator in an airtight container or tightly wrapped in plastic wrap.
5 from 4 votes
Print Recipe Pin Recipe

Ingredients 

  • 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

Instructions

  • 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.

Notes

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s extremely 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 having it turn out supremely moist and tender!
 
IMPORTANT MIXING NOTE – READ BEFORE BEGINNING: Do not use an electric mixer to mix up the batter. This will result in a dense or tough cake. Use a whisk where instructed, and use a fork for everything else.
 
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 be less tender and have a distinct wheat-y flavor.
 
EGG WHITE NOTES: The cake requires 3 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 3 egg whites, the cake will collapse while cooling and turn out much denser.
 
If you prefer to use whole eggs, then use 3 large eggs and reduce the milk by 1 tablespoon to compensate for the added volume from the yolks.
 
LIQUID STEVIA NOTES + ALTERNATIVES: I do not recommend substituting for the liquid stevia, if at all possible. (It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too!) I buy it online here because that's the cheapest price I've found.
 
However, if you really prefer to omit the liquid stevia from the cake, substitute 1 ¼ cups (240g) granulated sugar and reduce the milk to ½ cup, but the cake will no longer be clean-eating friendly. You may substitute 1 ¼ cups (240g) coconut sugar and reduce the milk to ½ cup to keep the cake clean eating friendly, but it will be much darker in color. Alternatively, substitute pure maple syrup, honey, or agave in place of the liquid stevia AND milk. The baking time may vary slightly with any of these substitutions.
 
MILK ALTERNATIVES: Any milk may be substituted in place of the nonfat milk.
 
BLUEBERRY NOTES: Frozen and thawed blueberries that have been patted dry to remove any excess moisture may be substituted for the fresh. They may stain the batter a light gray color.
 
GLUTEN FREE OPTION: For the gluten-free flour, use the following: 1 ½ cups (180g) millet flour, ¾ cup (90g) tapioca flour, ½ cup (60g) brown rice flour, and 2 teaspoons xanthan gum. Most store-bought gluten free flour blends (I like this one from Bob's Red Mill) will work as well, if measured like this.
 
{gluten free, clean eating, low fat, low 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.