Indulge in this surprisingly light and airy cake, bursting with fresh blueberries and a hint of lemon, all while keeping it guilt-free!

Follow The Directions

01

Step

Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as a Bundt® pan) generously with cooking spray to ensure easy release. (5 minutes)

02

Step

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, salt, and baking soda. This ensures even distribution of the leavening agents. (3 minutes)

03

Step

In a large bowl, beat together the blueberry yogurt, brown sugar, 1 cup granulated sugar, egg substitute, lemon zest, and lecithin granules until smooth and well combined. Gently fold in the squeezed, shredded zucchini. Gradually stir in the flour mixture until just incorporated – be careful not to overmix. Gently fold in the fresh blueberries, being mindful not to crush them. Pour the batter evenly into the prepared tube pan. (15 minutes)

04

Step

Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 60 to 70 minutes. If the top begins to brown too quickly, tent it loosely with foil. Let the cake cool in the pan for 30 minutes before inverting it onto a serving plate. (90 minutes)

05

Step

While the cake is cooling, prepare the lemon syrup. In a small saucepan over low heat, combine the ⅓ cup granulated sugar and lemon juice. Cook and stir until the sugar dissolves completely and the syrup is clear and slightly thickened, about 5 to 8 minutes. (8 minutes)

06

Step

Using a toothpick or skewer, poke small holes all over the surface of the inverted cake. Slowly and evenly pour the warm lemon syrup over the cake, allowing it to soak in. This will add moisture and enhance the lemon flavor. Let the cake cool completely before slicing and serving. (5 minutes)