Homemade Blueberry Lemon Bundt Cake: A Beautiful and Delicious Dessert

Craving a moist, fruity dessert that aligns with your Weight Watchers goals? This Blueberry Lemon Bundt Cake is the perfect treat! Bursting with fresh blueberries and zesty lemon flavor, this cake is light, refreshing, and easy to make. Perfect for brunch, special occasions, or an everyday indulgence!

Ingredients

For the Cake

• 1 1/2 cups all-purpose flour (or whole wheat flour for extra fiber)
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsweetened applesauce
• 1/4 cup plain nonfat Greek yogurt
• 1/2 cup granulated sugar (or a sugar substitute like erythritol for fewer points)
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk (or skim milk)
• Zest of 1 lemon
• Juice of 1 lemon
• 1 cup fresh blueberries (or frozen, thawed and drained)

For the Lemon Glaze (Optional)

• 1/2 cup powdered sugar
• 1–2 tbsp fresh lemon juice

Instructions

Preheat and Prepare

1. Preheat your oven to 350°F (175°C).
2. Lightly spray a Bundt pan with nonstick cooking spray and dust it with flour to prevent sticking.

Mix the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

Combine the Wet Ingredients

1. In a large mixing bowl, combine applesauce, yogurt, sugar, eggs, vanilla extract, lemon zest, and lemon juice. Whisk until smooth.
2. Gradually mix in the almond milk.

Combine Wet and Dry Mixtures

1. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
2. Gently fold in the blueberries, being careful not to overmix.

Bake the Cake

1. Pour the batter evenly into the prepared Bundt pan.
2. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.

Prepare the Glaze (Optional)

1. In a small bowl, whisk together powdered sugar and lemon juice until smooth.
2. Drizzle the glaze over the cooled cake before serving.

Nutritional Information

(Per Slice Without Glaze)

• Calories: 120
• Protein: 3g
• Carbohydrates: 21g
• Fat: 2g
• Fiber: 1g
• WW Points: 3–5 (depending on plan adjustments)

Why You’ll Love This Recipe

1. Light and Fruity: Lemon and blueberry flavors create a refreshing balance.
2. Healthier Substitutes: Greek yogurt and applesauce replace traditional butter for a lower-calorie option.
3. Versatile: Great as a dessert, breakfast treat, or snack!

Tips for Success

• Berry Distribution: Toss blueberries in 1 tbsp of flour before folding them into the batter to prevent them from sinking.
• Lemon Intensity: Add more zest or juice for a stronger lemon flavor.
• Storage: Store in an airtight container for up to 3 days or freeze for longer shelf life.

Serving Suggestions

• Pair with a dollop of whipped cream or a scoop of low-fat vanilla yogurt.
• Serve alongside a hot cup of tea or coffee for the ultimate indulgence.

This Blueberry Lemon Bundt Cake proves that you don’t have to sacrifice flavor for healthier choices. It’s a delightful, guilt-free dessert that everyone will enjoy, whether they’re on a WW journey or not. Bake it today and enjoy a slice of sunshine!