I seem to buy things when I see them on sale and then I go home and a wonder what to do with them. I got a lovely bunch of blueberries recently and many recipes came to mind. I decided to remake a lemon blueberry cake that I made a while back, but this time I wanted it to be a little more healthy. I substituted the butter for canola oil and apple sauce. Then I used low-fat yogurt instead of whole milk and even lessened the sugar a bit. The result was a very moist cake that everyone enjoyed, including my son who claims to dislikes blueberries.
Ingredients:
The Wet ingredients:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMxTDTXQhgjsh4Aqwzrlv_6diGyJlX5ByFrSWStxjX-QQlC21LuAf9_6jvDMJSKUKcNKAcG6Z8dSfdGK3OHWo4NbJB3rbYfex1kU1YjCfDQbUdQbOk1Hg22y4iIJ7Q_GKECVSugFNsCMw/s1600/100_8477.jpg)
1/2 cup canola oil
1 1/2 cups of sugar
1 cup apple sauce
4 eggs
1 tsp of vanilla
1 cup plain yogurt
1/4 cup lemon juice
The Dry Ingredients:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE-wuiu8-b8KFzWkQn3eAvejfOOG_n-S-obD8P8QH7h7rqKZsFT7Ot7TH7KIYTYd-bSRYU5Kgjy4hqnRahclT-j6074dXaENwSAKPygtCy0_4G4dX3Lvrbwcg21U0eKshMWMQu3mfxGsc/s1600/100_8478.jpg)
3 cups of all purpose flour (sifted)
1/2 tsp of salt
1 tsp baking soda
2 tsp baking powder
Flavorings:
2 cups fresh blueberries
2Tbs lemon zest
Glaze:
1 cup powdered sugar
2 Tbs lemon juice + a tsp water as needed to make glaze
Directions:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0yQVRa4ISXkvr1PNaN-I6_XK08_Rl2LnfF5ywdgf_9XrFQ2Zvc3kayK5EDFVOqEhW8saYJdj9qMwoQ2vGvB420VRzHNJpGHXZGfahEiBr9MGlt6Oy6zjgXkqQX7zE_DX46wV8jt8vR3k/s1600/100_8490.jpg)
With a mixer cream all the wet ingredients. Then add the sifted dry ingredients into the wet ingredients and stir gently. Add the blueberries and lemon zest. Pour batter into a large greased (or sprayed) bundt pan or cake pan and bake at 350 degrees for 45-50 minutes. Allow cake to cool down and pour the glaze over the cake. Enjoy.
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