Blueberry Lemon Cake
Low Carb Lemon Blueberry Cake
A bright, buttery, low-carb cake with fresh lemon flavor and juicy blueberries. Easy to throw together, great for meal prep, and perfect when you want something sweet without going overboard.
💾 Ingredients
- 1 box Swerve Yellow Cake Mix
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1/3 cup milk (dairy or dairy-free)
- Juice of 1 lemon
- 1 cup fresh blueberries
💡 Tips & Swaps
- Add lemon zest for even more citrus flavor.
- Swap blueberries for raspberries or chopped strawberries.
- Use coconut oil instead of butter for a dairy-free option.
- Toss frozen berries with a little almond flour before folding in to reduce color bleeding.
👨🍳 Instructions
- Preheat oven to 350°F. Grease or line an 8x8 or 9x9 baking dish.
- In a large bowl, combine cake mix, eggs, melted butter, and milk. Mix until smooth.
- Stir in the lemon juice, then gently fold in the blueberries.
- Pour the batter into the prepared dish and spread evenly.
- Bake for 25–30 minutes, or until the center is set and a toothpick comes out clean.
- Cool completely before slicing. Optional: finish with lemon glaze or low-carb frosting.
Best served fully cooled so the crumb sets and the blueberry pockets stay clean when sliced.
🍽️ Nutrition
Macros for 1 of 8 slices
Calories
186
Protein
2.5g
Carbs
9.5g
Fat
16.5g
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