Guilt-free blueberry cake

I am sure many people who are leading healthy life style face the same dilemma: from the one side we want to eat lots of nice desserts but on the other side many of us want to avoid consuming too much sugar and saturated fat. Luckily there are plenty of healthier dessert recipes like this low-fat blueberry cake.

Blueberry cake

I took and adopted the recipe from fitsugar blog. Of course it is not one of those impressive cakes that impress everyone at the dinner parties. But this blueberry cake goes so well with a cup of tea and really works the trick to satisfy comfort food cravings.

Blueberry cake ingredients

For the batter

3/4 cups of white flour
3/4 cups of fine wholemeal flour
1 large egg
1/2 cup agave sugar
1/3 almond butter
2 tbsp butter, at room temperature
1 1/2 cups blueberries
3/4 cup almond milk
1/2 tsp vanilla extract (optional)
1/4 tsp bicarbonate of soda
2 tsp of baking powder

For the topping

1/4 cup agave sugar
3 tbsp flaked almonds
2 tbsp butter
1/2 tsp ground cinnamon


Sift together flour, baking powder and soda, set aside. In a separate bowl beat butter, almond butter and sugar till light and fluffy, then add an egg and 1/2 tbsp of flour mix. Beat for another minute. Add flour mix and almond milk alternately starting and ending with flour mixture. Fold in blueberries. Poor the batter into 20cm square tin (butter it before hand and sprinkle with some flour). For the topping: melt the butter, mix it with sugar, cinnamon and almond flakes. Spoon the mixture evenly on the top of the batter. Bake at 180°C for 35-40 min, to check whether its ready insert a wooden pick in the centre if it comes out clean – your cake is perfectly ready. Cool in the tin on the wire rack.


The blueberry cake tastes great on its own or it will work very well with frozen yoghurt or low-fat ice cream. Plus you don’t need to shiver about the number of calories eating this one!


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