Healthy Blueberry Cake
This healthy blueberry cake with an easy lemon glaze is made with whole grains and no butter or oil but is oh so luscious!
Yield: 12 servings
Ingredients
For the blueberry cake:
- 2 cups whole wheat flour (I use white whole wheat flour)
- 2 cups old fashioned rolled oats
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups plain yogurt (low-fat or fat-free, see notes)
- ½ cup unsweetened applesauce
- 2 large eggs
- 2 teaspoons pure vanilla extract
- zest and juice of 1 lemon
- 1 ½ cups fresh blueberries (slightly less than a pint)
For the optional lemon glaze:
- 1 cup powdered sugar
- 3-5 teaspoons lemon juice
Instructions
- 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.)
Notes
Storage: Store the cake, covered, at room temperature for up to 2 days. After two days, this cake is best kept refrigerated.
Yogurt: Have vanilla yogurt instead of plain? I recently made it this way and reduced the sugar to ¾ cup and the vanilla to 1 teaspoon. It came out great!
I also have used this homemade chocolate syrup as a sauce to drizzle over the cake. It's also a great pairing.
Nutrition
Serving: 1serving | Calories: 238kcal | Carbohydrates: 47g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 262mg | Fiber: 4g | Sugar: 23g
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