Wholemeal Blueberry Loaf Cake

I love Blueberry Loaf Cake but I always find that store-bought ones have too little blueberry and they don’t taste that berrylicious.

I am trying to be more health conscious recently, and I think that a good breakfast must have a good balance diet. Which means, less fats and more wholemeal (or whole wheat) products.

I have created this recipe to be, yummy enough but yet less fat for my morning kick start. If you don’t know why go for wholemeal, here are some of the reasons why you should,

Lower the risk of getting diabetes type 2
High in fiber
Against heart disease
Makes you less hungry

So you would think, “Wholemeal cakes and breads taste disgusting!”

But in this recipe, you wouldn’t really notice the difference. It will obviously be slightly darker in color but other than that, you won’t have the nutty taste from the wholemeal flour because it is packed with blueberry goodness infused with rich vanilla aroma. Even one of my friends who hates wholemeal products said, “it’s good!”

So now if you ask me, “Less fat means less butter, how would a cake taste great without a good amount of butter?”

Well, for this recipe we want the great taste of blueberry. So I have added not only vanilla extract but also blueberry preserve to boost the flavor.

‘Vanilla’ because every successful cake behind has vanilla. (well said.)
‘Blueberry Preserve’ because it’s so berrylicious.

So indeed, we do not need to have extra fats (or butter) in our cakes anymore because this loaf cake is packed with so many amazing flavors already. Therefore, I have replaced it with something fat-free but yet creamy that will keep the cake soft and moist, Fat-Free Yogurt.

Please do look for Fat-Free, Sugar Free, Sweetener Free yogurt in this case! I have realized that not all yogurt are so goddess that they claimed to be. Most of them are packed with lots of sugar or artificial sweetener.