Low Sugar Greek Yogurt Lemon Blueberry Cake
This light and tasty Greek yogurt lemon blueberry cake is low in sugar and high in flavor. Fresh blueberries and tart lemon create the perfect balance of sweet and tart. Topped with a delicious sugar free glaze, this easy brunch pastry is perfect for spring or summer.
Servings 10 slices
Calories 213kcal
Equipment
- loaf pan
- mixing bowl
Ingredients
- 1 ½ cups flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup Greek yogurt
- 1 ⅓ cups Truvia Baking Blend
- 3 large eggs
- 2 large lemons zest and juice
- ½ teaspoon lemon extract
- ½ teaspoon vanilla extract
- ½ cup refined coconut oil melted
- 1 ½ cups fresh blueberries
Glaze Ingredients
- 1 cup powdered monk fruit sweetener
- 2 tablespoon milk more if needed
- ½ teaspoon lemon extract optional
Instructions
- Combine the dry ingredients (flour, baking powder, and salt) in a large bowl. Set aside.1 ½ cups flour, 2 teaspoon baking powder, ½ teaspoon salt
- In a separate large bowl, whisk the two eggs. Add the remaining wet ingredients (minus the blueberries) and stir until combined.1 cup Greek yogurt, 1 ⅓ cups Truvia Baking Blend, 3 large eggs, 2 large lemons, ½ teaspoon lemon extract, ½ teaspoon vanilla extract, ½ cup refined coconut oil
- Pour the wet ingredients into the dry and combine gently.
- Gently fold the blueberries into the cake batter.1 ½ cups fresh blueberries
- Pour the cake batter into a bread loaf pan prepared with cooking spray and/or parchment paper. Bake at 350°F for 50-65 minutes or until the top is lightly browned and a toothpick inserted into the center comes out clean.
- Mix one cup of powdered monk fruit sweetener in a small bowl along with two tablespoons of almond milk and lemon extract. Set aside until the cake is cooled, then glaze the top.1 cup powdered monk fruit sweetener, 2 tablespoon milk, ½ teaspoon lemon extract
Notes
If the top is browning too much before the cake is done baking, lightly tent it with foil. You may need only to tent the sides. Truvia baking blend tends to brown quickly, even before the baked good is finished baking.
Let it cool completely before glazing and storing. Let the Greek yogurt cake glaze harden before storing.
For the best texture, store the cake at room temperature, wrapped tightly in plastic wrap. It will store for 3-4 days.
If using gluten-free flour, I recommend Cup4Cup and no other gluten-free flours. You may need to thin the batter a bit. I add 1 tablespoon of almond milk at a time until the batter has achieved its desired thickness.
Nutrition
Serving: 1serving | Calories: 213kcal | Carbohydrates: 19g | Protein: 6g | Fat: 13g
