Blueberry Breakfast Cake Directions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to ensure easy release.
- In a medium bowl, whisk together the whole wheat flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the applesauce and granulated sweetener until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the almond milk mixture, vanilla extract, and lemon zest.
- Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in the blueberries.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Whole wheat flour (1 1/2 cups): 15 points
- Unsweetened applesauce (1/4 cup): 0 points
- Granulated sweetener (1/2 cup): 0 points
- Eggs (2 large): 0 points
- Unsweetened almond milk (1/2 cup): 1 point
- Fresh blueberries (2 cups): 0 points
Total Points: 16
Servings: 8
Points Per Serving: 2
Nutrition Information (per serving):
- Calories: 120
- Fat: 2g
- Protein: 4g
- Carbohydrates: 24g
- Sugar: 6g
- Sodium: 150mg
I await your comments! Enjoy!
