Ingredients
Lemon Blueberry Topping
- cooking spray for the pan
- 3 tablespoons brown sugar
- 1 1/4 cups fresh blueberries or a little more if desired
- 1 lemon lemon zest
- 2 tablespoons fresh lemon juice
Cake Batter
- 1 cup Pillsbury Zero Sugar cake mix dry
- 3/4 cup FitFlour
- 1/2 teaspoon baking powder
- 3 large eggs
- 1/2 cup unsweetened applesauce
- 1/2 cup water
- 1/2 cup skim milk
- 1 splash vanilla extract
Equipment
- 8-inch round cake pan
- Mixing Bowls two
- Serving plate larger than the cake pan
- Oven mitts
Method
- Preheat the oven to 325°F. Spray the bottom and sides of an 8-inch round cake pan well with cooking spray.
- Whisk the Pillsbury Zero Sugar cake mix, FitFlour, and baking powder together until evenly combined.
- In a separate bowl, whisk together the eggs, applesauce, water, skim milk, and vanilla.
- Sprinkle the brown sugar evenly across the bottom of the prepared pan.
- Spread the blueberries evenly over the brown sugar.
- Sprinkle the lemon zest over the blueberries and drizzle with the lemon juice.
- Add the wet ingredients to the dry ingredients and stir just until evenly combined, scraping the bottom and sides of the bowl.
- Carefully pour or spoon the batter over the blueberries and spread it into an even layer without disturbing the fruit.
- Bake at 325°F for 40–45 minutes, until the center is set and a toothpick inserted into the cake portion comes out clean. Test away from a blueberry, and do not overbake or the cake can become dry.
- Let the cake rest in the pan for 15–20 minutes.
- Run a thin knife around the edge if needed. Place a serving plate face-down over the pan, hold the plate and pan together with oven mitts, and flip in one controlled motion. Slowly lift away the pan and spoon any stuck blueberries back onto the cake.
- Let the cake cool further before cutting it into eight slices.
Nutrition
Notes
Blueberries: Fresh blueberries are the tested recommendation. Frozen berries may add water and change the topping or baking time.
Pan and bake: Use an 8-inch round cake pan and bake at 325°F for 40–45 minutes, until a toothpick inserted into the cake portion comes out clean. Do not overbake or the cake can become dry. Rest 15–20 minutes before inverting.
Storage: Cool completely and refrigerate in an airtight container for 3–4 days.
Nutrition: Estimated per one-eighth of the cake and including the complete blueberry, lemon, and brown sugar topping. Nutrition can vary based on the ingredients and brands used.