Ingredients:
For the cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar (or a sugar substitute for a lower-calorie option)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1/2 cup unsweetened applesauce
- 1/4 cup plain Greek yogurt (or a non-dairy alternative)
- 1/4 cup lemon juice (from about 2 lemons)
- 2 tablespoons lemon zest (from about 2 lemons)
- 2 large eggs (or egg substitute for a lower-fat option)
- 2 tablespoons vegetable oil (or a healthier oil like canola or olive oil)
- 1 teaspoon vanilla extract
For the lemon glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions:
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
- In a medium-sized mixing bowl, whisk together the flour, sugar (or sugar substitute), baking powder, baking soda, and salt.
- In another bowl, combine the applesauce, Greek yogurt (or non-dairy alternative), lemon juice, lemon zest, eggs (or egg substitute), vegetable oil, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blueberries.
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is cooling, make the lemon glaze by whisking together the powdered sugar and lemon juice. Adjust the amount of lemon juice to achieve your desired glaze consistency.
- Once the cake has cooled for about 10-15 minutes, drizzle the lemon glaze over the top.
- Allow the glaze to set for a few minutes, then slice and serve.
