Recipe:Skinny Blueberry Lemon Yogurt Cake

 

Prep Time:5 minutes | Cook Time: 35-45 minutes


Ingredients:
1½ cups + 1 tablespoon all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup plain, nonfat Greek yogurt
½ cup sugar
1/3 cup unsweetened applesauce
1 teaspoon vanilla
2 eggs
1 tablespoon lemon zest
¼ cup lemon juice
1½ cups fresh blueberries

*Optional Glaze: (not included in nutrition calculations)
½ cup powdered sugar
2 tablespoons skim milk
½ tsp lemon zest

Preparation:
Preheat the oven to 350°F and spray a 9x5-inch loaf pan with nonstick cooking spray.
In a medium-sized mixing bowl, whisk the flour, baking powder and salt together.
In a separate medium mixing bowl, stir together the yogurt, sugar, applesauce, vanilla, eggs, zest and lemon juice.
Stir the wet ingredients into the dry ingredients.
In a small mixing bowl, toss the blueberries in the reserved 1 tablespoon of flour, then gently fold these into the batter.
Pour the batter into the prepared loaf pan, and bake for 35-45 minutes, depending on your oven. Check the loaf at 35 minutes to see if a cake tester comes out clean in the center of the loaf. If not, reset the timer in 5-minute intervals.
When it comes out of the oven, allow the loaf pan to rest for 10 minutes on a cooling rack before flipping it out of the pan.
While the loaf is cooling, make the (optional) glaze by whisking together the powdered sugar, milk, and lemon zest in a small mixing bowl. Cool the loaf completely before drizzling the (optional) glaze over the loaf and slicing it into 8 pieces.


Nutrition Facts: Yield: 8 servings | Serving Size: 1 slice
Calories 182 | Fat 1g | Carbohydrates 37g | Cholesterol 44mg
Sodium 229mg | Fiber 2g | Sugar 17g | Protein 6g


Recipe courtesy of popculture.com
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