A luscious blueberry cake with an easy lemon glaze, made with whole grains and no butter or oil for a healthier dessert!
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…
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.😂
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.
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.)
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?
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!
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
- Preheat oven to 350. Generously grease a 9-inch round springform pan with cooking spray.
- In a large bowl, add the flour, oats, sugar, baking powder, baking soda and salt. Stir well to combine.
- 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.
- Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix. Gently fold in blueberries.
- Transfer batter to prepared pan and bake for 40-50 minutes, until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then carefully remove and transfer to a wire baking rack to cool completely.
- 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.
- Once the cake is cooled, drizzle it with the lemon glaze. (And top with chocolate sauce, if desired - see notes below.)
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 homemade chocolate syrup as a sauce to drizzle over the cake sometimes, too.
Amount Per Serving: Calories: 238Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 33mgSodium: 262mgCarbohydrates: 47gFiber: 4gSugar: 23gProtein: 8g