This healthy cake with blueberries is the perfect healthy snack to enjoy cake every day without guilt. If you love cakes and tarts as much as I do, you will surely prefer to eat them every day. It is creamy, sweet and the texture is delicious.
Healthy cake with blueberries
10 minutes + 70 minutes oven
Blueberries are healthy
The blueberry is my favorite fruit! I really eat them every day. A former colleague used to call blueberries little powerhouses of Mother Nature haha. You see, these small, juicy berries are not only delicious, but also packed with health benefits. A lot of blabla, but really important!
First of all, blueberries are packed with antioxidants, such as anthocyanins, which protect your body from harmful free radicals and reduce inflammation. They are like superheroes that boost your immune system!
They also contain vitamins such as C and K, and minerals such as manganese, which are essential for healthy growth and development. But that's not all - blueberries are also good for your heart. They help lower blood pressure and improve circulation.
And let's not forget: blueberries are great for your skin. Just thick skincare from the inside out. The antioxidants help fight premature aging and leave you glowing. You see them popping up often among skinfluencers on Instagram and TikTok for a reason. Already convinced?
Healthy cake with blueberries
This healthy cake with blueberries has a base of oat flour and almond flour. To this you add milk, yogurt and eggs, among other ingredients. I sweeten the cake with applesauce and agave syrup, but you can also use honey, for example. Just what you like. What is very important to mention with this cake is that you really need to let it cool down completely before you take it out of the mold. It will continue to cook while it cools down.
Cornstarch and blueberries
And why the cornstarch should be over the blueberries? Cornstarch has the ability to bind liquids and thicken them. By adding it to the muffins before they go into the batter, cornstarch helps ensure that excess liquid is absorbed. This prevents the berries from sinking to the bottom of the baking and ensures even distribution in the batter. This also keeps your baking from getting wetter than desired. A kind of baking-life hack, then ;). You can also do this with other fruits. I would always use fresh fruit, not frozen fruit, because it will release even more moisture.
What you need:
150 gr blueberries
1 tbsp cornstarch
200 gr almond flour
140 gr oat flour
1 tsp baking powder
1 tsp baking soda
pinch of salt
150 ml milk of your choice
130 gr low-fat yogurt
100 gr applesauce
3 eggs
2 tsp vanilla essence
3 tbsp agave syrup
1 cake
What to do:
1
Preheat the oven to 180 degrees and line a cake pan with baking paper or grease it.
2
Mix the blueberries with the cornstarch in a bowl and set aside.
3
Mix the almond flour with the oat flour, baking powder and a pinch of salt.
4
In another bowl, mix the milk with the yogurt, eggs, applesauce, agave syrup and vanilla extract. Then add to the dry ingredients. Gently spatula through the mixture. Next, add the blueberries and also spatula through the batter.
5
Pour the batter into the cake pan and bake the cake in the oven for 70 minutes. When the cake gets too dark on top, cover it with aluminum foil and continue baking. Then let the cake cool completely in the cake tin.
6
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
