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–+ servings
Blueberry Shortcake (Healthy Flag Cake)

Healthy Blueberry Shortcake: A Festive Flag Cake Delight

This Blueberry Shortcake is a delicious and nutritious dessert that celebrates summer with vibrant flavors and colors.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 1 hour 10 minutes
Total Time 2 hours 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortcake
  • 1 cup Coconut Sugar A less refined sweetener
  • 1/2 cup Kerry Gold Butter Softened
  • 1/2 cup Vital Proteins Collagen Peptides Optional but recommended
  • 2 large Organic Eggs Can replace with flax eggs for vegan version
  • 1 tsp Vanilla Extract Pure vanilla preferred
  • 2 cups Organic Flour Substitute with gluten-free flour if desired
  • 2 tsp Aluminum-Free Baking Powder Essential for leavening
  • 1/2 tsp Himalayan Sea Salt Balances sweetness
  • 1/2 cup Organic Half-N-Half Can swap with almond milk
For the Topping
  • 2 cups Organic Blueberries Fresh or frozen
  • 2 cups Organic Strawberries Sliced
  • 1 cup Heavy Cream Chill before whipping

Equipment

  • Mixing Bowl
  • Electric Mixer
  • 8-inch round cake pan
  • spatula
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan by greasing it with coconut oil.
  2. Cream the softened Kerry Gold butter and coconut sugar in a mixing bowl for about 2-3 minutes until light and fluffy.
  3. Add the organic eggs to the butter-sugar mixture and mix until well blended.
  4. Gradually mix in the collagen, flour, baking powder, salt, and half-n-half until just combined.
  5. Fold in the organic blueberries gently to avoid crushing them.
  6. Pour the batter into the prepared pan and bake for approximately 1 hour. Check for doneness with a toothpick.
  7. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely for 1 hour.
  8. Whip the heavy cream with coconut sugar and vanilla until soft peaks form.
  9. Once cooled, spread whipped cream on top and arrange organic blueberries and sliced strawberries to create a flag design.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature ingredients and do not overmix the batter after adding blueberries.

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