Blueberry Breakfast Cake: A Weight Watchers Low-Points Recipe
Welcome to our delectable Blueberry Breakfast Cake recipe, designed to align with Weight Watchers ( WW) goals while delivering a moist, flavorful start to your day. This breakfast cake combines the sweet burst of blueberries with a light and fluffy texture, offering a delicious yet low-Points option perfect for mornings or any time of the day. With precise measurements, detailed instructions, and nutritional information, this recipe ensures you can enjoy a wholesome treat without compromising your wellness objectives.
Ingredients
For the Cake:
1 1/2 cups (180g) all-purpose flour
1/2 cup (100g) granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (120ml) unsweetened applesauce
1/2 cup (120ml) plain Greek yogurt (non-fat or low-fat)
2 large eggs
1 teaspoon vanilla extract
1/2 cup (120ml) almond milk (unsweetened)
1 cup (150g) fresh or frozen blueberries
1 tablespoon lemon juice
1 tablespoon lemon zest (optional, for added flavor)
For the Topping (Optional):
1 tablespoon granulated sugar (for sprinkling on top)
1/2 teaspoon cinnamon (for a touch of warmth and flavor)
Instructions
- Preheat Your Oven
Set Temperature: Preheat your oven to 350°F (175°C). This step ensures your oven is ready for even baking. - Prepare the Baking Pan
Grease and Line: Lightly grease a 9-inch (23 cm) round cake pan or an 8×8-inch (20×20 cm) square pan with cooking spray or a small amount of oil. For easier removal, line the bottom with parchment paper, allowing some overhang. - Combine Dry Ingredients
Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This helps to ensure there are no lumps and the leavening agents are evenly distributed. - Mix Wet Ingredients
Combine Wet Ingredients: In a large bowl, whisk together the unsweetened applesauce, plain Greek yogurt, eggs, vanilla extract, and almond milk until smooth and well combined. - Combine Wet and Dry Mixtures
Mix Together: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can result in a dense cake. - Prepare Blueberries
Toss Blueberries: In a small bowl, gently toss the blueberries with 1 tablespoon of flour to coat them. This helps to prevent the blueberries from sinking to the bottom of the cake. - Fold in Blueberries
Incorporate Blueberries: Gently fold the coated blueberries into the batter. If using frozen blueberries, do not thaw them; fold them in while still frozen to minimize color bleeding. - Pour Batter into Pan
Transfer Batter: Pour the batter into the prepared cake pan, spreading it out evenly with a spatula. Smooth the top to ensure an even surface. - Prepare Topping (Optional)
Add Topping: If desired, mix the granulated sugar with the cinnamon and sprinkle it evenly over the top of the batter before baking. This step adds a sweet and spiced crunch to the top of the cake. - Bake the Cake
Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This cooling period helps the cake set and makes it easier to cut. - Slice and Serve
Slice: Once completely cooled, slice the cake into 12 pieces. Enjoy as a light breakfast, snack, or dessert.
Nutritional Information and Weight Watchers Points
This recipe yields approximately 12 servings. Each serving provides the following approximate nutritional information:
Calories: 160 kcal
Protein: 5g
Total Carbohydrates: 27g
Dietary Fiber: 2g
Net Carbs: 25g
Fat: 3g
For Weight Watchers ( WW) members, each slice of this Blueberry Breakfast Cake is approximately 5 SmartPoints. This estimation is based on the ingredients used and may vary slightly depending on specific brands and quantities.
Useful Tips and Additional Information
Flour Alternatives: For a gluten-free option, use a gluten-free all-purpose flour blend. Ensure the blend includes xanthan gum or guar gum to maintain the cake’s texture.
Sugar Alternatives: For a lower-sugar option, you can substitute granulated sugar with a sweetener like erythritol or stevia. Adjust the quantity based on the sweetness level of the substitute.
Greek Yogurt: Plain Greek yogurt adds moisture and a slight tang to the cake, enhancing the overall flavor profile. If you prefer a dairy-free option, use a plant-based yogurt with a similar consistency.
Blueberry Tips: If using frozen blueberries, avoid thawing them before folding them into the batter. This prevents color bleeding and keeps the cake looking attractive.
Storage: Store the cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap the cake tightly and freeze it for up to 3 months. Thaw at room temperature before serving.
Serving Suggestions: This cake is delightful on its own but can be served with a dollop of low-fat Greek yogurt or a sprinkle of fresh lemon zest for added flavor. Pair with a hot cup of tea or coffee for a satisfying breakfast or snack.
Baking Tip: Ensure all ingredients are at room temperature before mixing. This helps to achieve a consistent batter and even baking.
This Blueberry Breakfast Cake offers a flavorful and satisfying way to start your day while keeping within your Weight Watchers Points. With its moist texture and bursts of blueberry sweetness, it’s a treat that aligns with your health and wellness goals. Enjoy this cake as part of your morning routine or as a mid-day snack, and savor the delightful taste of fresh blueberries and lemon in every bite.