Blueberry Lemon Cake
⚡ KevEats Recipe
Low Carb Lemon Blueberry Cake
Bright, sweet, and easy to fit into your day.
A lighter lemon blueberry cake that still feels like dessert, but with a better macro profile than the original. Great when you want something sweet without wasting calories.
170
Calories
6g
Protein
10g
Fat
10g
Carbs
Ingredients
- 1 box Swerve Yellow Cake Mix
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1/2 cup nonfat Greek yogurt
- 1/4 cup milk
- 1 lemon, juice + zest
- 1 cup fresh blueberries
Kev Tip
Don’t skip the zest.
The lemon zest is what gives this that bright bakery-style flavor. The juice alone won’t get you there.
Make It Fit Your Macros
Lower fat: replace the butter with unsweetened applesauce.
More protein: add a scoop of vanilla protein if the batter still looks smooth.
More volume: bake it in a slightly larger pan for thinner slices that feel more plentiful.
More protein: add a scoop of vanilla protein if the batter still looks smooth.
More volume: bake it in a slightly larger pan for thinner slices that feel more plentiful.
Storage / Meal Prep
Store covered in the fridge for 3–4 days. Best eaten fully cooled so the crumb sets and slices cleanly.
Instructions
- 1Preheat oven to 350°F. Grease or line an 8x8 or 9x9 baking dish.
- 2In a large bowl, mix the cake mix, eggs, melted butter, Greek yogurt, and milk until smooth.
- 3Stir in the lemon juice and zest, then gently fold in the blueberries.
- 4Pour into the prepared dish and spread evenly.
- 5Bake for 25–30 minutes, or until the center is set and a toothpick comes out mostly clean.
- 6Cool completely before slicing so the crumb firms up and the blueberry pockets stay clean.
