Fresh Blueberry Bundt Cake

Fresh Blueberry Bundt Cake

 

Thank you WW Coach Kathleen for this great recipe!

Makes 15 servings, each serving 3 FSP

 

Cake

  • 1 box sugar free vanilla cake mix
  • 1 box sugar free, fat free instant vanilla pudding 
  • 1 small cup unsweetened applesauce
  • 1 1/4 cup water
  • 4 eggs
  • 1 cup blueberries, tossed in 1 Tbsp flour
  • 2 Tbsp fresh lemon juice
  • zest from one lemon

Optional Glaze

  • 2-3 Tbsp Swerve Confectioner’s Sugar
  • 1-2 Tbsp water or almond milk

  1. Preheat oven to 350. Spray a bundt pan with non stick cooking spray.

  2. Mix all cake ingredients together and mix with an electric mixer on low for 30 seconds. The mix on medium for 2 minutes.

  3. Pour into prepared pan.

  4. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean (my cake took 52 minutes)

  5. Let cool in pan 10 minutes. Remove to a wire rack and let cool completely

  6. If using glaze, mix Swerve and water (or milk) and drizzle over cooled cake. Let set. Cut into 15 equal slices.