Chef allie's Kitchen: Your favorite foods made healthier ways

Blueberry Lemon Cake

Blueberry Lemon Cake

2 Comments

Blueberry Lemon Cake

This was absolutely divine! Sweet spring and summer treat!
Prep Time10 mins
Cook Time35 mins
Course: Appetizer, bread, cake, Dessert, Snack, sweets
Cuisine: American
Keyword: blueberry, Cake, dessert, Lemon, snack
Servings: 12 Servings

Equipment

  • Oven
  • 8" Square pan
  • Zester
  • Juicer
  • Mixing bowl

Ingredients

BATTER

  • 1 1/3 Cup All purpose flour
  • 2/3 Cup Lanko Monkfruit Sweetener or sugar of your choice, points will differ.
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 1 Egg
  • 3/4 Cup Cashew milk or Almond milk
  • 1/4 Cup Unsweetened Apple Sauce
  • 1 1/2 tsp Vanilla
  • 1 tsp Lemon Zest
  • 1 1/3 Cup Fresh Blueberries

GLAZE

  • 1/2 Cup Confectioner's Sugar or use sugar substitute for lower points
  • 1 TBSP Lemon Juice

Instructions

  • Preheat your oven to 350
  • Line an 8" square pan with parchment paper
  • In a mixing bowl, stir together the flour, sugar, baking powder and salt
  • Make a well in the center of the mixture
  • Crack the egg into the well and stir well
  • Stir in cashew or almond milk, applesauce, vanilla and lemon zest
  • Spoon batter into prepared pan (I also sprayed the parchment as well)
  • Sprinkle the blueberries evenly over the batter
  • Bake at 350 for 35-40 minutes or until a toothpick comes out with a few moist crumbs clinging to the toothpick.
  • Cool cake for about 30-40 minutes before serving
  • For the glaze, mix together the confectioner's sugar and lemon juice and drizzle or spread evenly over the cake.
    Cut into 12 servings

Notes

12 Servings per recipe
Each serving is 3WW personal points
Click here to calculate your WW personal points
2 Bites on Better Balance Healthi (formerly called iTrackBites)
92 Calories


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