Blueberry cake

Prep Time 15 minutes Cook Time 45 minutes Total Time 1 hour
Serves 12     adjust servings

A luscious, yet healthy, blueberry cake with an easy lemon glaze!

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)
    • 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 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.)

    Recipe Notes

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

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