This weekend dawned cold and rainy, so of course a bright and cheerful cake was in order for breakfast. I figure that the blueberries, yogurt, and lemon juice more than make up for the fact that I’m having cake for breakfast.


1 stick (1/2 cup) of butter, softened
1/2 cup of Truvia baking blend
2 eggs
1 tsp vanilla
2 cups of cake flour
1 tsp baking powder
3/4 tsp salt
1 cup of low fat plain or vanilla greek yogurt
zest of 3 lemons
1 cup frozen blueberries (use frozen, not thawed)
juice of 3 lemons, reserved
1/4 cup confectioners sugar

How I Made It:

Preheat the oven to 350 degrees. Spray a bundt pan with baking spray. Use a paper towel to make sure all the channels in the pan are greased.

Sift the flour, baking powder, and salt together in a large bowl. Set aside.

Beat the butter and truvia together until smooth. Add the eggs one at a time, beating until completely combined in between. Add the vanilla.  Scrape the sides and continue to beat until there are no lumps or bumps.

Add the flour mixture in three batches, alternating with the yogurt, until everything is well combined. Scrape the sides of the mixing bowl and beat until completely combined. Add the lemon zest and a little less than 1 tablespoon of lemon juice and give it a quick mix.

The batter will be thick and sticky (I’m noticing this is a recent trend with my yogurt cakes — I wonder if it’s a chemistry thing).

Spread half of the batter into the bundt pan. Top evenly with the blueberries, and then gently spread the remaining batter over the top.

Bake the cake for 40-45 minutes or until a cake tester comes away clean.

Let the cake cool for 5 minutes, then loosen the edges with a knife before turning over on to a cooling rack. Let it sit another 15 minutes. While it’s cooling, whisk the confectioner’s sugar with lemon juice to make an icing. Add the lemon juice a tablespoon at a time until you get the consistency you want. Save the remaining lemon juice for future use.

Drizzle the icing over the top of the cake. You can serve the cake warm or at room temperature.

How It Turned Out:

While it was baking, the entire house was full of the smell of vanilla and lemon, so I was expecting a super-lemony cake. It is super lemony, and very tasty. It’s also super dense, which means it’s not really pretty enough for company. Much like the carrot bread turned out. This is not typical for my yogurt substitution recipes . . . even so, I’m going to try each of these again with buttermilk instead and see if that makes for a better result.

Lemon BB Bundt

Makes 8 servings (9 WW points per serving).