FAT-FREE LEMON BLUEBERRY ZUCCHINI CAKE
A moist, delicious, guilt-free sweet treat.
Provided by Me
Categories Fruits and Vegetables Vegetables Squash
Time 1h55m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
- Mix all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl.
- Beat blueberry yogurt, brown sugar, 1 cup white sugar, egg substitute, lemon zest, and lecithin together in a large bowl until smooth. Fold in zucchini. Stir in flour mixture until just incorporated. Fold in blueberries very gently. Pour into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Let cool in the pan, 30 minutes. Invert cake onto a plate.
- Combine 1/3 cup white sugar and lemon juice in a small saucepan over low heat; cook and stir until sugar dissolves and syrup is clear, 5 to 8 minutes.
- Poke small holes all over the cake with a toothpick. Pour lemon syrup over the cake.
Nutrition Facts : Calories 333.4 calories, Carbohydrate 76.3 g, Cholesterol 0.3 mg, Fat 1.4 g, Fiber 3.8 g, Protein 7.7 g, SaturatedFat 0.2 g, Sodium 258.9 mg, Sugar 45 g
LOW FAT BLUEBERRY LEMON CAKE
Make and share this Low Fat Blueberry Lemon Cake recipe from Food.com.
Provided by qtmeliss34
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Spray a 12 cup non-stick or silicone bundt pan with cooking spray.
- In a large mixing bowl cream together, butter, applesauce, brown sugar, white sugar and sugar substitute. Add in egg substitute and vanilla extract and mix well. It might look slightly separated but that is o.k.
- In another bowl whisk 2 1/2 cups flour with baking powder and salt; set aside.
- Add flour mixture to butter mixture in three additions, alternating with sour cream.
- Re-use flour bowl to toss blueberries and zest with remaining teaspoon flour.
- Spread batter in prepared pan.
- Bake cake on bottom rack of oven until a toothpick inserted into center comes out clean, about 60 to 70 minutes.
- Cool in pan 20 minutes then invert onto a wire rack.
- Make a simple glaze with icing sugar and lemon juice or dust with icing sugar just before serving.
Nutrition Facts : Calories 359.9, Fat 12.5, SaturatedFat 7.5, Cholesterol 28.9, Sodium 260.9, Carbohydrate 58, Fiber 1.8, Sugar 33.8, Protein 5.5
BLUEBERRY LEMON CAKE
I always set aside some of my fresh-picked blueberries to make this tender lemon blueberry cake. Using cake mix makes it a quick and easy dessert. -Leona Luecking, West Burlington, Iowa
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter; stir in sugar until dissolved. Add 1 teaspoon lemon zest. Pour into a greased 8-in. square baking dish. Arrange blueberries in a single layer over top; set aside. , Prepare cake batter according to package directions. Stir in the remaining lemon zest. Carefully pour over blueberries. , Bake until a toothpick inserted in the center of cake comes out clean, 30-35 minutes. Cool on a wire rack. Serve with whipped cream if desired.
Nutrition Facts : Calories 221 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 253mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
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