Lemon-Glazed Blueberry Snack Cake Directions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.
- In a medium bowl, whisk together the almond flour, whole wheat flour, baking powder, baking soda, and salt.
- In a large bowl, mix together applesauce, Greek yogurt, sugar-free maple syrup, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the lemon glaze by whisking together powdered peanut butter and fresh lemon juice until smooth.
- Once the cake is done, allow it to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
- Drizzle the lemon glaze over the cooled cake.
- Slice and serve.
WW Points Calculation:
For the Cake:
- Almond flour (1 cup): 16 points
- Whole wheat flour (1/2 cup): 4 points
- Unsweetened applesauce (1/2 cup): 0 points
- Non-fat Greek yogurt (1/2 cup): 0 points
- Sugar-free maple syrup (1/2 cup): 2 points
- Eggs (2 large): 0 points
- Fresh blueberries (1 cup): 0 points
For the Lemon Glaze:
- Powdered peanut butter (1/4 cup): 2 points
Total Points: 24
Servings: 12 slices
Per Serving: 2 points
Nutrition Information:
- Calories: 100
- Fat: 5 g
- Protein: 4 g
- Carbohydrates: 10 g
- Sugar: 2 g
- Sodium: 120 mg
I'm waiting for your comments! Enjoy!
