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Healthy blueberry cake

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A luscious blueberry cake with an easy lemon glaze, made with whole grains and no butter or oil for a healthier dessert!Blueberry cake with an easy lemon glaze - a healthy whole grain dessert with no butter or oil!

We are back from the beach and somewhat settled back in. But that doesn’t mean I was ready for Monday morning to roll along.

 

We literally got home on Saturday, got out of the car from our road trip, dumped our bags and headed straight for the pool. This is not like me. Normally I’d be doing laundry, grocery shopping, prepping food and catching up on work emails. But I felt so happy and carefree to pack up some snacks and go to our neighborhood pool for the night instead.

Today, though, it’s back to the real world. So, to combat the post-vacation blues, I’ve got a delicious cake for you! Here’s how this came about…

Blueberry cake with an easy lemon glaze - a healthy whole grain dessert with no butter or oil for a great, light summer treat!

I was reaching for the bowl of blueberries when it happened.

I spied the small white pitcher in the fridge. It was covered in plastic wrap and at an angle so I couldn’t see the contents, but I knew what it was.

Chocolate sauce. Homemade chocolate sauce leftover from M’s birthday weekend.

I wanted it. And I wanted those blueberries. So I drizzled chocolate sauce all over my blueberries in a bowl, took a spoon to it and happily called it my morning treat. For three days in a row…

Then I had to buy more blueberries. But I had plenty of chocolate sauce left.

 I decided it wasn’t a good idea to basically eat chocolate sauce on a spoon in the morning, so I decided to make a blueberry cake.😂

Blueberry cake with an easy lemon glaze - a healthy whole grain dessert with no butter or oil for a great, light summer treat!

I’m all about the blueberries in the summertime. I’ve gone through I don’t know how many pounds of them already and I’m not slowing down yet.

I first made this blueberry cake before Memorial Day weekend and I know I’ll be making it again for July 4th. It’s kind-of festive with the white glaze and the raspberries on top, isn’t it?

And it’s oh so luscious! Completely soft and completely chock-full of plump blueberries that just burst in your mouth — and some burst in the cake, leaving stains of blueberry juice running throughout the batter.

Blueberry cake with an easy lemon glaze - a healthy whole grain dessert with no butter or oil! Blueberry cake with an easy lemon glaze - a healthy whole grain dessert with no butter or oil!

It’s also whole grain and has no butter or oil. The yogurt and applesauce are all you need for moistness. (Much like my strawberry yogurt cake.)Strawberry yogurt cake - fresh and healthy (no butter or oil!) | FamilyFoodontheTable.com

You don’t taste much of the lemon in the cake – though it helps to bring out the flavor of the blueberries – which is why I topped it with a light lemon glaze to double down on that flavor.

I drizzled the glaze for us. Feel free to make extra glaze and coat this pretty cake all over. It’s your cake after all and I definitely don’t judge. 😉

Oh, and so you wonder, what does that chocolate sauce have to do with this gorgeous blueberry cake?

Blueberry cake with chocolate sauce - a decadent topping to a healthy dessert! Blueberry cake with chocolate sauce - a decadent topping to a healthy dessert!

Well, that’s how mama serves it for herself. Something about that blueberry-chocolate combo has me hooked and I can’t stop pouring chocolate sauce all over slices of this cake. Big, thick slices.

Now, if you’ll excuse me, I gotta go devour this piece before my kiddos get up from nap!

Enjoy!

XO,

Kathryn

Yield: 12 servings

Healthy blueberry cake

Blueberry cake with an easy lemon glaze - a healthy whole grain dessert with no butter or oil!

A luscious blueberry cake with an easy lemon glaze, made with whole grains and no butter or oil for a healthier dessert!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

For the blueberry cake:

  • 2 cups whole wheat flour (I use white whole wheat flour)
  • 2 cups oats (I use old fashioned)
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups plain yogurt (low-fat or fat-free, see notes)
  • 1/2 cup unsweetened applesauce
  • 2 large eggs
  • 2 teaspoons vanilla
  • zest and juice of 1 lemon
  • 1 1/2 cups blueberries (slightly less than a pint)

For the optional lemon glaze:

  • 1 cup powdered sugar
  • 3-5 teaspoons lemon juice

Instructions

  1. Preheat oven to 350. Generously grease a 9-inch round springform pan with cooking spray.
  2. In a large bowl, add the flour, oats, sugar, baking powder, baking soda and salt. Stir well to combine.
  3. In a separate medium bowl, add the yogurt, applesauce, eggs, vanilla, and lemon zest and juice. Stir well to combine, breaking up any lumps from the yogurt.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix. Gently fold in blueberries.
  5. Transfer batter to prepared pan and bake for 40-50 minutes, until a toothpick inserted in the center comes out clean.
  6. Cool in pan for 10 minutes, then carefully remove and transfer to a wire baking rack to cool completely.
  7. Meanwhile, make the lemon glaze, if using. Add powdered sugar to a small bowl and add the lemon juice, starting with just 2 teaspoons. Add an extra teaspoon as needed, stirring constantly, until you get a good drizzling consistency.
  8. Once the cake is cooled, drizzle it with the lemon glaze. (And top with chocolate sauce, if desired - see notes below.)

Notes

Store the cake, covered, at room temperature for up to 2 days. After two days, this cake is best kept refrigerated.

Have vanilla yogurt instead of plain? I recently made it this way and reduced the sugar to 3/4 cup and the vanilla to 1 teaspoon. It came out great!

I used this chocolate sauce recipe from One Good Thing by Jillee. (Her recipe makes a TON. You won’t need more than 1/2 and even that will leave you with extra.)

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 238Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 33mgSodium: 262mgCarbohydrates: 47gFiber: 4gSugar: 23gProtein: 8g
© Kathryn Doherty
Cuisine: American / Category: Sweets & Desserts

Blueberry cake with an easy lemon glaze - a healthy whole grain dessert recipe with no butter or oil!

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Comments

  4. Dawn @ Girl Heart Food says

    I don’t think anyone is ever ready for Monday, lol 😀 Who would have thought that this cake is actually healthy? Looks so indulgent and love that glaze over top. P.S. pouring chocolate sauce over it is just brilliant! After all, it is a healthy cake so a little chocolate won’t hurt, will it 😉

    Reply

  6. Cheyanne @ No Spoon Necessary says

    I am so thrilled you guys had a great vacation!! And I’m happy you guys decided to continue the festivities at your neighborhood pool! That laundry ain’t going anywhere! 😉 I totally feel your post vacation blues, but if there is anything that can fix it, it is THIS cake! SO gorgeous and ultimately delicious! Plus it is healthy?! What? Okay, NEED this in my life! Pinned! Cheers!

    Reply

  11. Brie says

    Wow Kathryn! This cake is a total stunner AND full of all kinds of wholesome goodies. Just when I thought it couldn’t get any better…CHOCOLATE SAUCE!! Definitely making this to enjoy for Fourth of July breakfast, dessert and of course we’ll need a mid-day snack too 🙂

    Reply

  12. Kristine | Kristine's Kitchen says

    I’m like you- when we get home from vacation I want to tackle my to do list right away. Good for you for enjoying time with your family at the pool instead! There’s always time for chores later, right? 😉

    This cake looks so moist and delicious! I can’t resist fresh blueberries this time of year!

    Reply

  15. Kip says

    Kathryn, can I use all purpose flour (white) instead of white whole wheat flour to make this cake? If yes, is it still 2 cups ? Please advise, thanks…..Kip

    Reply

  17. CakenGifts.in says

    My mother made this cake,it was Fabulous!!!! My whole family enjoyed very much after eating it. Thanks for this amazing recipe……

    Reply

  18. Malina Rose says

    Hi! Have you tried to freeze this blueberry cake recipe? I’d like to make it in advance of company coming. Thank you so much!
    Malina

    Reply

    • Kathryn says

      Hi Malina! I believe I have frozen individual slices of leftovers of this cake, but not the whole thing. I think it would work fine though. Just make sure you let it cool completely, then wrap it in plastic wrap and in aluminum foil before placing in the freezer. Oh, and don’t add any icing or glazes before freezing it. Hope that helps!

      Reply

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