Healthy Blueberry Rock Cakes
Indulge in the wholesome goodness of these Healthy Blueberry Rock Cakes, a delightful twist on the classic British teatime treat. Bursting with juicy, antioxidant-rich blueberries and subtly sweetened with coconut sugar, these rock cakes offer a guilt-free indulgence. The use of whole wheat flour and a hint of cinnamon adds a hearty depth of flavor, while cold, cubed butter creates that signature crumbly texture. Ready in just 35 minutes, this quick and easy recipe is perfect for busy mornings, afternoon snacks, or a wholesome dessert. Serve them warm for a deliciously soft interior and a lightly golden crust. Whether paired with a steaming cup of tea or enjoyed on their own, these healthier rock cakes are sure to become a family favorite!
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Recipe Information
Ingredients
- 200 grams Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Ground cinnamon
- 75 grams Unsalted butter (cold, cubed)
- 50 grams Coconut sugar
- 1 whole Large egg
- 1 teaspoons Vanilla extract
- 2 tablespoons Unsweetened almond milk
- 100 grams Fresh blueberries
Instructions
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the whole wheat flour, baking powder, and ground cinnamon.
Add the cubed cold butter to the flour mixture and rub it in with your fingertips until the mixture resembles breadcrumbs.
Stir in the coconut sugar to the dry mixture.
In a separate small bowl, beat the egg lightly and mix it with the vanilla extract and almond milk.
Pour the wet ingredients into the dry mixture and stir gently to combine. Be careful not to overmix; the dough should be slightly crumbly.
Fold in the fresh blueberries, ensuring they are evenly distributed throughout the dough.
Using your hands or a spoon, shape the dough into rough, uneven mounds (about the size of a golf ball) and place them on the prepared baking sheet. Leave space between each mound for expansion.
Bake the rock cakes in the preheated oven for 18-20 minutes, or until golden brown on the outside.
Remove from the oven and let the rock cakes cool on a wire rack for at least 10 minutes before serving.
Nutrition Facts
Calories |
1563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 1009 mg | 44% | |
| Total Carbohydrate | 215.6 g | 78% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 62.1 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 185 mg | 14% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 997 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
