Blueberry Lemon Cake

Blueberry Lemon Cake

Blueberry Lemon Cake

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


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


  • 1 1/3 Cup All purpose flour
  • 2/3 Cup Lanko Monkfruit Sweetener
  • 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
  • 1/2 Cup Confectioner's Sugar ( Can us substitute for less points)
  • 1 TBSP Lemon Juice


  • Preheat your oven to 350
  • Line 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 milk, applesauce , vanilla and lemon zest
  • Spoon batter into prepared pan ( I also sprayed the parchement 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


12 Servings per recipe
Each serving is 3SP
I also have this posted on my Instagram page

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