Today I’m sharing a healthy remake recipe that is absolutely delicious, filling, and easy to make! Not to mention, it is incredibly moist, and has the perfect consistency. While I would certainly categorize this bundt cake as an after-dinner treat, the real ingredients make it a choice that’s really not even so bad for breakfast! 🙂
My mom found a recipe for a similar cake on her Facebook page, but it required 1 cup of unnecessary refined sugar, wasn’t whole wheat, and used many ingredients I would not typically cook with. So, I decided to come up with my own healthier, less processed version that would still be equally as delicious for us to enjoy! I absolutely love remaking an unhealthy recipe into a better alternative, haha! 🙂
This cake is delicious with some homemade whipped cream or naturally sweetened ice cream on top, or you could even add some confectioners sugar for an extra special treat. This would also be great as a birthday cake or even dessert for an upcoming Easter gathering! I hope you enjoy this recipe, and be sure to share if you like it! 🙂 Also, if there is any unhealthy recipes you have that you’d like to remake, let me know in the comments!
Blueberry Lemon Bundt Cake
- 2 eggs
- 3/4 cup honey
- 1 cup organic, whole milk plain yogurt (or organic sour cream)
- 1/2 cup melted coconut oil
- 1 tsp vanilla
- 1/4 tsp salt
- 2 cups whole wheat flour + another 1/2 tbs
- 2 tsp baking powder
- 1 lemon
- 1 cup fresh blueberries (preferably organic)
To begin, preheat the oven to 375 degrees and grease a bundt pan with coconut oil or your choice of oil. Next, in a large bowl, mix together eggs, honey, oil, 2 tsp lemon zest, yogurt (or sour cream), vanilla, and 11/2-2 tbs of the lemon juice. Add in flour, salt, and baking powder, mixing in 1/2 the mixture at a time. Set aside, and in another bowl, add the washed and dried blueberries. Sprinkle on 1/2 tbs flour and 1 tsp lemon juice, and mix to combine. Then, fold in the blueberry mixture, or add 1/2 the batter to the bundt pan, spread the blueberries across, and top with more batter. Bake for 50 minutes or until golden in color and a toothpick comes out clean. Enjoy!
Note: this recipe was adapted from Natasha’s Kitchen. Thanks for the inspiration and great ideas! 🙂