Blueberry lemon cake - 3 WW pts

Summer is coming! This great cake has all the summer flavors you crave and less guilt.

Even though I'm trying to eat healthy, sometimes I still feel like baking. I mean I want to eat the baked goods too but sometimes you really just feel like baking. Just me?

So I decided I would bake something to take to my friends house. That would kill the urge and I'd only eat 1-2 pieces.

Even though it was for non-WW people, I baked it WW style and planned to warn them that it was healthy.

This cake is light and summery. You could almost eat it for breakfast with a side of yogurt! It's not overly sweet, with about half the amount of sugar of similar cakes. I avoid artificial sugars, if you want it sweeter you could add some stevia or drizzle some honey on top.

Ingredients
2 large eggs
1/2 brown sugar
1 cup plain Greek yogurt
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1/4 tsp salt
2 cups self-rising flour
1 Tb lemon juice (approximately the juice of half a large lemon)
16 oz frozen blueberries, thawed
1 Tb corn starch


Directions:
Preheat oven to 375 degrees and grease a 9-inch square cake pan.

Whisk eggs with sugar until it's light in color and thick. I use the whisk attachment on my Kitchenaid stand mixer.

Fluffy egg sugar

Add yogurt, applesauce, vanilla and salt and whisk on low speed until mixed thoroughly. Add flour and whisk until incorporated fully. Add the lemon juice and stir well until fully combined.

Rinse thawed blueberries thoroughly. Pat dry with a paper towel and toss with corn starch until no white remains from the corn starch.

See the white corn starch? Keep mixing!

Pour half of the batter into the greased cake pan and top with half of the blueberries. Add the remaining batter and top with remaining blueberries.

Bake at 375 for 38-40 minutes or until an inserted toothpick comes out clean. Cut into 12 servings, each piece is 3 points on WW freestyle or 2 pieces for 7 points.

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