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Blueberry Lemon Bundt Cake

Name: Blueberry Lemon Bundt Cake
Prep time: 10 min
Total time: 50 min
Cuisine: Cakes, Desserts, Easter Recipes
Ingredients: 2 cups all-purpose flour; ½ teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon sea salt; ⅓ cup olive oil; ½ cup packed Splenda® Magic Baker™ Brown Sweetener; ⅓ cup Splenda® Magic Baker™ Sweetener; 1 cup plain nonfat Greek yogurt; For the cake:; 2 large eggs; 1 teaspoon pure vanilla extract; 2 teaspoons lemon zest; 1 ½ cups fresh blueberries; For the lemon glaze (optional):; ¼ cup Splenda® Magic Baker™ Sweetener; ½ teaspoon lemon zest; 2 tablespoons milk or lemon juice

Makes 16 servings Calories 130 Prep Time 10 minutes Total Time 50 minutes Made with Splenda® Magic Baker™ Brown

Ingredients

2 cups all-purpose flour

½ teaspoon baking soda

1 teaspoon baking powder

½ teaspoon sea salt

⅓ cup olive oil

½ cup packed Splenda® Magic Baker™ Brown Sweetener

⅓ cup Splenda® Magic Baker™ Sweetener

1 cup plain nonfat Greek yogurt

For the cake:

2 large eggs

1 teaspoon pure vanilla extract

2 teaspoons lemon zest

1 ½ cups fresh blueberries

For the lemon glaze (optional):

¼ cup Splenda® Magic Baker™ Sweetener

½ teaspoon lemon zest

2 tablespoons milk or lemon juice

Nutrition Info Per Serving

Serving Size: 1 slice (1/16 cake)

Calories	130
Total Fat	5g
Saturated Fat	1g
Cholesterol	25mg
Sodium	160mg
Total Carbs	28g
Dietary Fiber	1g
Sugars	2g
Added Sugars	0g
Protein	4g

Instructions

To make the cake:

Preheat oven to 350°F.
In a small bowl, combine flour, baking soda, baking powder, and salt. Whisk together to combine and set aside.
In a medium bowl, beat together oil and Splenda Magic Baker Sweeteners. Add in yogurt and eggs, beating well, and scraping down the sides of the bowl as you go. Add vanilla and lemon zest and beat again.
Add dry ingredients to the wet in two batches, stirring together gently. Be careful not to over mix. Fold in blueberries. Mixture will be very thick!
Spray a Bundt pan with nonstick cooking spray and dust with flour to prevent sticking. Scoop mixture into prepared pan. Level out the batter. Bake for 35 minutes, or until a toothpick comes out clean.
Remove and let cake cool slightly. Turn cake out onto a serving platter. Blueberry Lemon Bundt Cake is delicious warm! Drizzle with a lemon glaze if desired.

To make lemon glaze (optional):

Pour 1 cup Splenda Magic Baker Sweetener into a high powered blender and blend on high for 20 seconds to create a “powdered sweetener” effect.
Add lemon zest, then milk or lemon juice to ¼ cup of the powdered sweetener to thin it out. Drizzle on Bundt Cake and enjoy!