WW Lemon Blueberry Bundt Cake

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The WW Lemon Blueberry Bundt Cake is tasty. This cake has 110 calories per serving. Prepare this dessert in fifty five minutes. You may serve this WW Lemon Blueberry Bundt Cake at parties, events, birthdays, festivals, functions, or as a sweet treat to yourself. The ingredients are all-purpose flour, baking powder, salt, baking soda, zero-calorie granulated sweetener, egg whites, non-fat Greek yogurt, unsweetened applesauce, lemon juice, vanilla extract, lemon zest, and blueberries. Also, you may pair this cake with strawberries, kiwi, non-fat yogurt, green tea, herbal tea, or boiled egg. We may keep your cake for five days in a closed box. Preparing this dessert is not hard, as the steps are easy.

STATS:

  • Course: Dessert
  • Calories: 110 kcal
  • Total time: 55 minutes
  • Cuisine: American
  • Preparation time: 15 minutes
  • Serving size: 1 slice
  • Serving: 10 slices
  • Diet: Weight Watchers
  • Cooking time: 35-40 minutes

EQUIPMENT:

  • Cooling rack
  • Spatula
  • Measuring cups
  • Whisk
  • Mixing bowls
  • Bundt cake pan
  • Measuring spoons

INGREDIENTS:

  • 1 ¼ cups all-purpose flour
  • One tsp baking powder
  • ¼ tsp salt
  • Half a cup of zero-calorie granulated sweetener
  • 2 large egg whites
  • Half tsp baking soda
  • ½ cup non-fat Greek yogurt
  • One tsp vanilla extract
  • Half cup unsweetened applesauce
  • ¼ cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 cup fresh blueberries

INGREDIENT NOTES:

ZERO-CALORIE GRANULATED SWEETENER:

  • It gives sweetness to your cake without adding calories. You may utilize maple syrup or regular sugar as another option, but it will increase the points in your cake.

ALL-PURPOSE FLOUR:

  • We use this component to give structure to your cake. You may use whole wheat flour, but it will be heavier for your recipe.

BAKING POWDER & BAKING SODA:

  • You use these ingredients to raise your cake and make it soft. You may use self-rising flour as an alternative.

EGG WHITES:

  • Egg white make your cake fluffy without increasing fat. Also, they bind the ingredients together. You may use one whole egg, but the calories will increase eventually.

NON-FAT GREEK YOGURT:

  • It gives moisture and softness to your cake. Also, it adds a creamy flavor to your recipe. You may use low-fat yogurt or vegan yogurt as an alternative.

UNSWEETENED APPLESAUCE:

  • We use unsweetened applesauce to replace oil in your dessert. It makes your cake moist. You may use mashed banana or pumpkin puree as another idea.

LEMON JUICE & ZEST:

  • They give aroma and freshness to your cake. Also, it adds a tangy taste to your recipe. Zest is necessary for a strong lemon taste in your cake. You may use lime juice and zest as another idea.

VANILLA EXTRACT:

  • It gives warmth and maintains the lemon taste in your cake. You may use almond extract or lemon extract as an alternative.

BLUEBERRIES:

  • These are the basic components in your recipe. They give natural sweetness and color to your cake. Also, it makes your dessert moist. You may use chopped strawberries or blackberries as another option.

INSTRUCTIONS:

  1. Heat your oven to 180°C  nd evenly grease your bundt pan.
  2. You will baking powder, mix flour, salt, and baking soda in your bowl.
  3. Also, whisk egg whites and sweetener in another bowl, and mix yogurt, lemon juice, zest, applesauce, and vanilla in it.
  4. Then mix dry and wet ingredients slowly and fold in the blueberries gently.
  5. Now pour your batter into the pan and bake it for 40 minutes.
  6. Put aside to cool for ten minutes and serve.

SERVING SUGGESTIONS:

DRINKS:

  • Green tea
  • Herbal tea
  • Black coffee
  • Lemon tea

FRUITS:

  • Strawberries
  • Raspberries
  • Mango
  • Kiwi

SAUCES & TOPPINGS:

  • Lemon glaze
  • Honey drizzle
  • Maple syrup

CREAMY SIDES:

  • Low-fat Greek yogurt
  • Whipped cream
  • Vanilla yogurt
  • Cottage cheese

TIPS:

  • You should not mix the batter too much, so your cake remains soft.
  • We will use fresh lemon zest to get the best taste.
  • Also, use your ingredients at room temperature so they mix smoothly.

STORAGE INFORMATION:

FRIDGE:

  • Keep this cake for 5 days in a closed vessel.

FREEZER:

  • You may wrap the slices and freeze them for two months.

FAQs:

Should I bake my cake without using a bundt pan?

  • Yes, you may use a loaf pan or a round pan instead.

Can I utilize whole eggs instead of egg whites in my cake?

  • Yes, you may be able to, but the calories and points will increase.

Should I eliminate applesauce from my recipe?

  • Yes, you may use mashed banana as an alternative, but using applesauce replaces fat in your cake.

Why do I feel my cake rubbery?

  • Mixing the batter too much or adding extra sweetener makes your cake rubbery.

NUTRITIONAL INFORMATION:

Net carbs: 14 grams

Calories: 110 kcal

Total carbs: 17 g

Fiber: 3 grams

Protein: 6 g

Iron: 1 gram

Calcium: 90 g

Vitamin A: 90 IU

Sodium: 170 grams

Potassium: 140 g

Weight Watcher Points: 2-3 WW Points per serving