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Blueberry Lemon Bundt Cake

Blueberry Lemon Bundt Cake

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


To make the cake:

  1. Preheat oven to 350°F.
  2. In a small bowl, combine flour, baking soda, baking powder, and salt. Whisk together to combine and set aside.
  3. 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.
  4. 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!
  5. 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.
  6. 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):

  1. 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.
  2. 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!


  • If no fresh blueberries are available, frozen may be used.
  • Add extra lemon zest on top of finished cake for an added pop of bright lemon!

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