Whole Wheat Chocolate-Blueberry Cake Recipe

Name: Whole Wheat Chocolate-Blueberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat flour; 1 cup Splenda sugar substitute (or sugar); 6 tablespoons unsweetened cocoa powder; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup water; 1/2 cup fresh blueberries; 1/4 cup egg white (or 1 egg); 1 cup frozen light whipped dessert topping, thawed; 1/2 cup semisweet chocolate piece; fresh blueberries (and or or Blueberry Sauce see recipe below)

Servings: persons

1 cup whole wheat flour
1 cup Splenda sugar substitute (or sugar)
6 tablespoons unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup water
1/2 cup fresh blueberries
1/4 cup egg white (or 1 egg)
1 cup frozen light whipped dessert topping, thawed
1/2 cup semisweet chocolate piece
fresh blueberries (and or or Blueberry Sauce see recipe below)

1
Preheat oven to 350 degreesF.
2
In medium bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3
In blender combine water, blueberries, and the egg.
4
Cover and blend until smooth.
5
Add to flour mixture.
6
Whisk until well combined.
7
Pour into greased 8x8x2-inch baking pan.
8
Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack. Invert onto serving platter.
9
In small microwave-safe bowl combine dessert topping and chocolate pieces.
10
Micro-cook, covered, on 50 percent power (medium) 1 minute.
11
Stir until smooth.
12
Let stand 5 minutes.
13
Pour onto cooled cake, spreading evenly.
14
Cut cake into squares to serve. Top with fresh blueberries. Serve with Blueberry Sauce. Makes 9 servings.
15
*BLUEBERRY SAUCE:
16
In blender combine 1/2 cup frozen light whipped dessert topping, thawed, and 1/2 cup fresh blueberries. Cover and blend until smooth.

543

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup whole wheat flour, 1 cup Splenda sugar substitute (or sugar), 6 tablespoons unsweetened cocoa powder, 3/4 teaspoon baking powder, and more.

Yes, Whole Wheat Chocolate-Blueberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat Chocolate-Blueberry Cake

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