Healthy One-Bowl Berry Cake

This super easy one-bowl berry cake is so delicious and simple to make. The cake comes together in less than 15 minutes and it’s made with whole wheat flour. It also uses less butter and sugar than traditional cakes, but it’s still fluffy and moist. The berries burst in the oven and their juices seep into the cake for an amazing summer dessert!

Why I love this Healthy One-Bowl Berry Cake

There’s so many thing I love about this cake. First, it’s made with super simple ingredients. You probably already have them in your house! Second, it’s really easy to make. You just cream the butter and sugar and then add everything else into the same bowl. Third, this cake is much healthier than traditional desserts! It’s made with whole wheat flour and reduced sugar and butter. Instead, this cake is made with some applesauce to keep it fluffy and moist. Fourth, this cake is really customizable. I like using blueberries, but you could also use strawberries, plums, peaches, and any other juicy fruit you would like! Lastly, it’s SO delicious. Enough said.

Ingredient notes:

• Unsweetened applesauce – This recipe calls for 1/2 cup applesauce, which replaces some of the sugar and butter. It helps to keep the cake nice and moist. If you don’t have applesauce, you can substitute pumpkin puree, greek yogurt, or 1/4 cup unsalted butter.
• Whole wheat flour + all purpose flour – This cake uses a mix of whole wheat and all purpose flour. This gives the cake some extra flavor and fiber while also keeping it fluffy. You can also use only whole wheat flour, but your cake might be slightly denser. You will also want to add 1-2 tablespoons of milk. If you don’t have any whole wheat flour, feel free to use just all purpose flour. You could also try substituting almond flour for the whole wheat flour. Also try replacing 1/4 cup whole wheat flour with cornmeal for some extra texture!
• Nuts – I like to add some chopped nuts to this cake because I think they add a really nice texture and extra element to the cake. I like using pecans and walnuts, but you can also try almonds or macadamias. If you don’t want to use nuts or don’t have them, feel free to skip them completely!
• Berries – I like to use blueberries for this cake, but you can try any fruit you like. Just make sure they aren’t too tart. If they are, just sprinkle some extra sugar on top of the fruit before you bake the cake. I recommend trying blackberries, plums, peaches, apples, or strawberries.

Technique notes + tips:

• For this cake, I recommend using an 8 or 9 inch cake pan. You can also use a square baking dish. If you are not using a springform pan, make sure to layer two long strips of parchment across the pan in an X shape and leave them overhanging the edges. Once the cake is done, you can use them as a handle to transfer the cake out of the pan. Whether you use a springform pan or not, make sure to line the bottom of the pan with parchment paper.
• The first step is to cream the butter and sugar until it’s light and fluffy. It’s much easier to do this if your butter is at room temperature. Start creaming at low speed and then increase to medium speed to avoid sending the sugar and butter across the kitchen.
• While creaming the butter and sugar, I like to add some lemon zest because beating it with the sugar helps to release more of its delicious flavor.
• After creaming the butter and sugar, all the other cake ingredients are added to the same bowl and beaten together. Start on low speed so that the flour doesn’t go flying everywhere! Stop beating as soon as everything is just combined to avoid overmixing, which can lead to a dense and tough cake.
• After spreading the cake batter into your cake pan, top the surface with your desired fruit. If it is a larger fruit, slice it into thinner and smaller pieces for a better eating experience.
• Before you bake the cake, make sure to sprinkle a little bit of sugar on top of the fruit. I like to use 1 teaspoon if the fruit is sweet. For tarter fruits, increase the sugar to 1 tablespoon. You can also sprinkle some ground cinnamon on top, but it will leave a brown color.
• Once baked, let the cake cool to room temperature before removing from the pan and slicing, or it may fall apart if it is too warm.

If you liked this Healthy One-Bowl Berry Cake, you might also like…

• Healthy Berry Clafoutis
• Better For You Blueberry Coffee Cake
• Raspberry Swirl Cheesecake
• Jammy Strawberry Cake
• Summer Peach Cake
• Healthier Blueberry Cobbler

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4 from 1 vote

Healthy One-Bowl Berry Cake

A super simple and quick recipe that uses whole wheat flour and has less sugar and butter than traditional cakes. The cake highlights the amazing flavor of fresh fruit and is perfectly sweetened. The cake is tender and moist – perfect for dessert or breakfast!

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Breakfast, Dessert

Keyword: blueberry, cake, easy, fruit, healthy, summer

Servings: 1 8-9 inch cake

Author: Half the Sugar Baker

Ingredients

• 1/4 cup granulated sugar
• 4 tablespoons unsalted butter room temperature
• zest from one lemon optional
• 1/2 cup whole wheat flour see notes for substitutes
• 1/2 cup all purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground cinnamon optional
• 2 eggs
• 1/2 cup unsweetened applesauce see notes for substitutes
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans or walnuts optional
• 3-4 cups fresh berries see notes for substitutions
• 1 teaspoon sugar for sprinkling on top increase to 1 tablespoon if fruit is tart

Instructions

• Preheat oven to 350º F. Lay two long strips of parchment paper in an X across the bottom of an 8 inch or 9 inch cake pan, leaving overhang to use as a handle later. Then line the bottom of the pan with parchment paper.
• Cream the sugar, unsalted butter, and lemon zest in a large bowl until light and fluffy. Then add the whole wheat flour, all purpose flour, baking powder, salt, ground cinnamon, eggs, applesauce, and vanilla extract. Beat on low speed until everything is just combined. Add the chopped nuts, if using, and stir until incorporated. The batter will be fairly thick.
• Spoon the batter into your prepared pan and smooth into an even layer. Add the fruit on top of the batter in an even layer. Sprinkle the one teaspoon of sugar over the fruit and bake in preheated oven for 45-55 minutes. An inserted toothpick should come out clean.
• Once done baking, remove from oven and let cool to room temp before lifting out of pan using the parchment handles. Enjoy plain or with whipped cream, ice cream, or greek yogurt!

Notes

• You can use only whole wheat flour, but your cake might be slightly denser. You will also want to add 1-2 tablespoons of milk. If you don’t have any whole wheat flour, feel free to use just all purpose flour. You could also try substituting almond flour for the whole wheat flour. Also try replacing 1/4 cup whole wheat flour with cornmeal for some extra texture!
• If you don’t have applesauce, you can substitute pumpkin puree, greek yogurt, or 1/4 cup unsalted butter. If you substitute unsalted butter, cream it with the sugar and lemon zest in step 2.
• I like to use blueberries for this cake, but you can try any fruit you like. I recommend trying blackberries, plums, peaches, apples, or strawberries.