Low Fat Blueberry Lemon Cake Recipes

SUGAR FREE LEMON BLUEBERRY CAKE

Steps:

• Preheat your oven to 325 and double prep a bundt cake pan for nonstick. For example, you can grease or spray with nonstick and then dust with a flour
• In a medium sized mixing bowl, use a fork or a whisk to blend together the almond flour, coconut flour, and the baking powder. Set this bowl aside.
• Next, in a mixing bowl, beat the egg whites until they stand in soft peaks (just starting to hold). This should take about four minutes. Set this bowl aside.
• Now, in a large mixing bowl, cream together the coconut oil with the monk fruit. Once this has creamed, you can gently stir in the egg yolks. Next add the dry ingredients from the first bowl along with the lemon zest, lemon juice, and the vanilla extract. Mix until just blended. Stir in the egg whites and then gently fold in the blueberries.
• Bake this cake for 30 to 35 minutes or until an inserted toothpick comes out clean. Allow the cake to fully cool before removing it from the pan and topping with the (optional) glaze.

LEMON BLUEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans.
• Beat cake mix, water, egg whites, vegetable oil, and lemon extract together in a bowl using an electric mixer on medium speed until batter is well combined, about 2 minutes. Pour batter into prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool in pans for 10 minutes before transferring it to a wire rack to cool completely.
• Beat cream in a chilled bowl using an electric mixer until soft peaks are almost forming into stiff peaks; place bowl in refrigerator.
• Beat cream cheese, sugar, and vanilla extract together in a separate bowl using an electric mixer until smooth and creamy. Fold whipped cream into cream cheese mixture.
• Place 1 cake on a plate; top with blueberry pie filling. Place second cake atop blueberry filling. Generously frost cake with whipped cream cheese frosting.

LOW FAT LEMON BLUEBERRY LOAF

Steps:

• Gather the ingredients.
• Preheat oven to 350 F.
• In a small bowl, combine oil, lemon juice, eggs, and milk.
• Place flour, baking powder, sugar, and salt in a large bowl.
• Make a well in the dry ingredients.
• Add wet ingredients to dry, stirring until just moist.
• Fold in lemon zest and blueberries.
• Empty batter into loaf pan and bake for an hour or until a toothpick inserted in the center comes out clean.
• Enjoy!

HEALTHY LOW FAT BLUEBERRY LEMON CAKE, VEGAN

Steps:

• Preheat the oven to 350°F/180°C and grease a 20cm/8inch round cake pan.
• In a mixing bowl, stir together the flour, sugar, baking powder and baking soda.
• Add the milk, applesauce (or applesauce and oil), the zest and juice of one lemon, and vanilla. Mix together until combined. Gently fold in the blueberries.
• Pour the mixture into the prepared cake pan, sprinkle the top with flaked almonds.
• Bake for about 35 minutes or until a cake tester/skewer inserted in the centre comes out clean.
• Remove from the oven and let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack and allow to cool completely.
• Great served with coffee or tea at breakfast or afternoon treat. Or, as a dessert, with fresh fruit and a spoonful of dairy-free or fat-free yogurt.

LOW-FAT LEMON-OAT BLUEBERRY COFFEE CAKE

Steps:

• Heat oven to 375°F. Use ungreased nonstick round pan, 9x1 1/2 inches, or spray bottom only of pan (without nonstick finish) with cooking spray.
• Drain blueberries; rinse and set aside. Stir muffin mix, water, oil, eggs and lemon peel in medium bowl just until moistened. Gently stir blueberries and 1/4 cup oats into batter. Pour into pan. Sprinkle with 1/4 cup oats and the sugar; press lightly.
• Bake 30 to 35 minutes or until light golden brown and toothpick inserted in center comes out clean.

LOW FAT BLUEBERRY LEMON CAKE

Steps:

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

LOW FAT BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350°F Spray 9-inch round cake pan with cooking spray. (
• Beat margarine and cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg; beat well.
• Combine flour, baking powder, and salt; stir into margarine mixture. Stir in vanilla; fold in berries (gently).
• Pour batter into prepared pan.
• Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
• Bake at 350F for 50 minutes; cool on a wire rack.

FAT-FREE LEMON BLUEBERRY ZUCCHINI CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
• Mix all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl.
• Beat blueberry yogurt, brown sugar, 1 cup white sugar, egg substitute, lemon zest, and lecithin together in a large bowl until smooth. Fold in zucchini. Stir in flour mixture until just incorporated. Fold in blueberries very gently. Pour into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Let cool in the pan, 30 minutes. Invert cake onto a plate.
• Combine 1/3 cup white sugar and lemon juice in a small saucepan over low heat; cook and stir until sugar dissolves and syrup is clear, 5 to 8 minutes.
• Poke small holes all over the cake with a toothpick. Pour lemon syrup over the cake.

LEMON-BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. , Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.