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Lemon Blueberry Yogurt Cake

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Lemon Blueberry Yogurt Cake

Making delicious baked goods without a ton of calories is difficult.

Sure, you can leave out butter, sugar, and eggs but then it isn’t delicious.

This cake takes the approach of replacing the butter with other flavors – lemon and blueberry. The idea here is that lemon and blueberry are SO tasty that you won’t miss the butter.

Also, I used white whole wheat flour instead of all purpose flour to add more nutrients. This made the cake a bit less fluffy and its texture reminded more of a muffin. I would not serve this at a 3 year old’s birthday party.

This is a very low fat cake and it may help you avoid the evil “25 grams of saturated fat blueberry muffin” that lurks at your favorite Starbucks or café.

If you eat those super fatty muffins (and I had a habit of eating them myself), remember this might take some getting used to – but it is worth it in the end!

How do you make lower calorie baked goods?

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Lemon Blueberry Yogurt Cake Recipe

Makes 16 slices (2 inch x 2 inch size)

1 cup milk – (whole, skim, almond, soy, etc.)
¼ cup lemon juice
½ cup plain yogurt (Greek, lowfat, nonfat, soy, etc.)
1 egg
2 teaspoons lemon zest, minced
1 teaspoon vanilla
2 cups white whole wheat flour (such as King Arthur’s brand)
2/3 cup sugar
3 teaspoons baking powder
¼ teaspoon salt
1 cup frozen blueberries
1/3 cup frozen blueberries (for top)

Preheat oven to 350 F. Line a 8x8 inch square pan with parchment paper and spray with non-stick spray.

Combine milk, lemon juice, yogurt, egg, lemon zest, and vanilla in a large bowl. Add flour, sugar, baking powder, salt, and blueberries and mix until blended. Spread batter in pan and top with 1/3 cup blueberries.

Bake for 45-50 minutes until a toothpick or butter knife inserted into the center of the cake comes out clean. Top with powdered sugar or eat plain.

For one slice = 108 calories, 1.0 g fat, 0.0 g saturated fat, 22.5 g carbohydrates, 11.4 g sugar, 3.4 g protein, 1.9 g fiber, 53 mg sodium, 3 Points+

Points+ values are calculated by Snack Girl and are provided for information only.
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First 20 Comments: [ see all 25 ]

All right! I rarely keep yogurt around because I don't care for it by itself, but is gotten some recently for baked goods and love using it that way! Looks like an excellent way to make use of what I have left.

on January 23, 2014

What size is the slice or how many servings does it make to figure out calories. Thanks

on January 23, 2014

this looks so yummy! thanks for sharing!

on January 23, 2014

To cut down on fat and calories in baked goods I typically substitute unsweetened applesauce for oil, use egg whites, and use fat free no sugar yogurt for butter. Usually works pretty well!

on January 23, 2014

Why would you use parchment paper and a nonstick spray?

on January 23, 2014

Serving size would be a 2" x 2" square given that you are using an 8x8 pan and the recipe makes 16 servings. :-)

on January 23, 2014

Could you make this with orange juice/zest and frozen cranberries?

on January 23, 2014

I don't eat sugar, so I would substitute monk fruit for the sugar, or just not bake. I usually don't eat desserts.

on January 23, 2014

Oh, you temptress! Couldn't resist making this, since I had all the ingredients on hand. Took a little longer with a 5 year old helping. 30 minutes left to bake! Yummm....

on January 23, 2014

Beautiful! If this is anything like what I'll find in your upcoming book, I can't wait to get it.

on January 23, 2014

Alas...the kids did not like it because of the whole wheat flour. *Sigh* darn you, nasty packaged foods that have ruined their palates! We did add plenty of powdered sugar or honey when on the plate to sweeten it. Sent in what was left of the warm cake for the teacher.

on January 23, 2014

@Linda - a slice is 2 inches by 2 inches - and the calories are at the bottom of the recipe. I will add that dimension to the post
@Christopher - I used both because I was afraid that the lack of fat would make it stick. Perhaps just parchment paper would work.
@India - I LOVE that idea - orange zest and cranberries - gotta try it.
@Katie - oh yeah. My book has some great ideas for lower calorie baked goods!

@Jennifer - next time try 1/2 whole wheat and 1/2 all purpose. I bet they will like that better. It takes time to change taste buds! Thanks for trying the recipe and sending the feedback.

THANKS FOR ALL THE GREAT QUESTIONS!

on January 23, 2014

Lisa, could I use fresh blueberries instead of frozen. I have fresh on hand today and would try if this would work.

on January 23, 2014

Looks fantastic! I am just wondering if fresh blueberries could be used in place of frozen ?

on January 23, 2014

Use the fresh ones - even better!!! Great question.

on January 23, 2014

Wondering if you can use a sugar substitute (ie. Splenda, stevia) or will it affect how the cake rises?

on January 23, 2014

I love making super-thick homemade applesauce and substituting that for butter and some of the sugar in a cake. Adds tons of flavour!!

on January 23, 2014

Well,I tried today with the fresh blueberries and did turn out really nice, however, I thought it needed a little something else in the ingredients. It didn't seem to be very tasty at all. Probably will not try again unless I can think of something extra to give it more flavor. Seemed very bland. Of course, we do get used to the real things don't we. Sorry on this one.

on January 23, 2014

Have to apologize. I tasted when it was still warm and that was my first impression. Now after has cooled it is quite good. I will not be making any changes. Maybe add just a bit of cinnamon. It is quite tasty after being cooled down. Will make again.

on January 23, 2014

This cake sounds divine. Why on Earth would you not serve it at a 3-year-old's birthday party?

on January 25, 2014

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Welcome! I’m Lisa. I write about simple snacks, healthy recipes, and products that help me WIN my battle with donuts!

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