Healthy Blueberry Shortcake- a magically healthy dessert

I absolutely love taking a classic dessert and giving the recipe a nutritious twist. Enter, healthy blueberry shortcake! I’ve been a shortcake lover since childhood and really wanted to elevate the idea! I created this recipe to be gluten free with no added sugar, all good-for-you ingredients.

Healthy blueberry shortcake is made with an almond flour “biscuit”, blueberry chia jam, and topped with Greek yogurt. If you’re not a Greek yogurt fan, no worries, there are options! You can buy whipped topping or make it SUPER quick using only 2 ingredients.

Ingredients you’ll need

This recipe has 3 parts: biscuit, chia jam, and topping. Don’t worry, things come together quickly and the ingredients are simple!

• Egg
• Greek Yogurt
• Almond Flour
• Frozen Blueberries
• Lemon Juice
• Chia Seeds
• Maple syrup (optional)
• Coconut Milk (optional)

How to make healthy blueberry shortcake

Biscuit:

1. Mix egg and Greek yogurt in a bowl.
2. Add almond flour, salt and baking powder
3. Pour into muffin tins (I used these silicone for less sticking)
4. Bake at 350 for 18 minutes!
5. Let them cool completely before removing

Chia jam:

1. Heat frozen berries on the stove top and mash to desired consistency
2. Add in the lemon juice and chia seeds, stir occasionally for 2 minutes. (This is also when you’d add maple syrup if you want the jam sweeter)
3. Transfer to a bowl and let it cool and thicken for 10 minutes

Coconut whipped cream option:

1. I suggest keeping your can of coconut milk in the fridge for best results
2. Scoop out only the hard part from the can and put it in a stand mixer bowl (or regular if no stand mixer)
3. Begin “whipping” on a low to medium speed
4. Add 1-2 TBSP of the liquid from the can and whip on a high speed for ~3 minutes or until it thickens.
5. Feel free to add 1-2 TSP of powdered sweetener like stevia or powdered sugar.
6. Whip until you’re happy with the consistency
7. Store in the fridge

How to store & serve

Since this dessert comes in 3 parts, I would recommend storing them separately until you’re ready to service. I cut the biscuit in half and then layer before serving. Of course there are no rules here! Get creative and serve how you see fit.

Check out my other healthy desserts:
Strawberry Shortbread No Bake Bars
Peanut Butter Cloud Cookies
Healthy Almond Butter Cups

Print Recipe

Healthy Blueberry Shortcake

Prep Time20 mins

Cook Time20 mins

Servings: 6

Ingredients

Biscuit

• 1 Egg
• 1/4 Cup Greek Yogurt
• 1 Cup Almond Flour
• 1/4 TSP Salt
• 2 TSP Baking Powder

Chia Jam

• 2 Cups Frozen Blueberries
• 1 TBSP Lemon Juice
• 3 TBSP Chia Seeds
• 1 TBSP Maple Syrup Optional

Instructions

Biscuit

• Mix egg and Greek yogurt in a bowl
• Add almond flour, salt and baking powder
• Pour into muffin tin/silicone liners
• Bake at 350 for 18 minutes
• Let them cool completely before removing
• Slice in half, layer with chia jam and top with Greek Yogurt

Chia Jam

• Heat frozen berries on the stove top and mash to desired consistency
• Add in the lemon juice and chia seeds, stir occasionally for 2 minutes. (This is also when you’d add maple syrup if you want the jam sweeter)
• Transfer to a bowl and let cool and thicken for 10 minutes

Optional Coconut Whipped Topping

• I suggest keeping your can of coconut milk in the fridge for best results
• Scoop out only the hard part from the can and put it in a stand mixer bowl (or regular if no stand mixer)
• Begin “whipping” on a low to medium speed
• Add 1-2 TBSP of the liquid from the can and whip on a high speed for ~3 minutes or until it thickens
• Feel free to add 1-2 TSP of powdered sweetener like stevia or powdered sugar.
• Whip until you’re happy with the consistency
• Store in the fridge