Blueberry Lemon Cake

Low Carb Lemon Blueberry Cake

★ ★ ★ ★ ★

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Servings: 8

Prep Time: 15 min

Total Time: 45 min

💾 Ingredients

• 1 box Swerve Yellow Cake Mix
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1/3 cup milk (dairy or dairy-free)
• 1 lemon, juiced
• 1 cup fresh blueberries

👨‍🍳 Instructions

1. Preheat oven to 350°F. Grease or line an 8x8 or 9x9 baking dish.
2. Combine cake mix, eggs, butter, and milk until smooth.
3. Add lemon juice and fold in blueberries.
4. Pour into pan. Bake 25–30 min or until toothpick comes out clean.
5. Cool completely. Optional: top with lemon glaze or low-carb frosting.

💡 Tips & Swaps

• Add lemon zest for an extra citrus punch.
• Swap blueberries with raspberries or strawberries.
• Use coconut oil for dairy-free option.
• Toss frozen berries with almond flour before baking to reduce bleeding.

🍽️ Nutrition

Macros for 1 of 8 slices (1 serving)

Calories: 186
Protein: 2.5g    Carbs: 9.5g    Fat: 16.5g

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