Low Fat Blueberry Lemon Cake Recipe

Name: Low Fat Blueberry Lemon Cake
Yield: 4 servings
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup butter, room temperature; 1/2 cup applesauce; 1 cup brown sugar, packed; 1/2 cup white sugar; 1/2 cup Splenda sugar substitute; 3/4 cup egg substitute; 1 teaspoon vanilla extract; 1 cup sour cream (5% fat); 2 cups frozen blueberries; 2 tablespoons lemon zest; 1 teaspoon all-purpose flour

Servings: persons

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, room temperature
1/2 cup applesauce
1 cup brown sugar, packed
1/2 cup white sugar
1/2 cup Splenda sugar substitute
3/4 cup egg substitute
1 teaspoon vanilla extract
1 cup sour cream (5% fat)
2 cups frozen blueberries
2 tablespoons lemon zest
1 teaspoon all-purpose flour

1
Preheat oven to 350 degrees. Spray a 12 cup non-stick or silicone bundt pan with cooking spray.
2
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.
3
In another bowl whisk 2 1/2 cups flour with baking powder and salt; set aside.
4
Add flour mixture to butter mixture in three additions, alternating with sour cream.
5
Re-use flour bowl to toss blueberries and zest with remaining teaspoon flour.
6
Spread batter in prepared pan.
7
Bake cake on bottom rack of oven until a toothpick inserted into center comes out clean, about 60 to 70 minutes.
8
Cool in pan 20 minutes then invert onto a wire rack.
9
Make a simple glaze with icing sugar and lemon juice or dust with icing sugar just before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup butter, room temperature, and more.

Yes, Low Fat Blueberry Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low Fat Blueberry Lemon Cake

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