Healthy Low Fat Blueberry Lemon Cake Vegan Food

HEALTHY LOW FAT BLUEBERRY LEMON CAKE, VEGAN

Steps:

• Preheat the oven to 350°F/180°C and grease a 20cm/8inch round cake pan.
• In a mixing bowl, stir together the flour, sugar, baking powder and baking soda.
• Add the milk, applesauce (or applesauce and oil), the zest and juice of one lemon, and vanilla. Mix together until combined. Gently fold in the blueberries.
• Pour the mixture into the prepared cake pan, sprinkle the top with flaked almonds.
• Bake for about 35 minutes or until a cake tester/skewer inserted in the centre comes out clean.
• Remove from the oven and let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack and allow to cool completely.
• Great served with coffee or tea at breakfast or afternoon treat. Or, as a dessert, with fresh fruit and a spoonful of dairy-free or fat-free yogurt.

LOW FAT BLUEBERRY LEMON CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 12 cup non-stick or silicone bundt pan with cooking spray.
• In a large mixing bowl cream together, butter, applesauce, brown sugar, white sugar and sugar substitute. Add in egg substitute and vanilla extract and mix well. It might look slightly separated but that is o.k.
• In another bowl whisk 2 1/2 cups flour with baking powder and salt; set aside.
• Add flour mixture to butter mixture in three additions, alternating with sour cream.
• Re-use flour bowl to toss blueberries and zest with remaining teaspoon flour.
• Spread batter in prepared pan.
• Bake cake on bottom rack of oven until a toothpick inserted into center comes out clean, about 60 to 70 minutes.
• Cool in pan 20 minutes then invert onto a wire rack.
• Make a simple glaze with icing sugar and lemon juice or dust with icing sugar just before serving.

LOW FAT BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 350°F Spray 9-inch round cake pan with cooking spray. (
• Beat margarine and cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg; beat well.
• Combine flour, baking powder, and salt; stir into margarine mixture. Stir in vanilla; fold in berries (gently).
• Pour batter into prepared pan.
• Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
• Bake at 350F for 50 minutes; cool on a wire rack.

LOW FAT BLUEBERRY COBBLER

Steps:

• In a bowl, mix together dry ingredients.
• Add milk and whisk until smooth.
• Pour batter into lightly greased 8x8 inch pan.
• Sprinkle blueberries on top.
• Bake in a preheated 350°F oven for 40 minutes or until lightly browned.
• Serve and eat.