Serves: 10 slices
WW Points: 4 points per slice (based on the current plan)
🫐 Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour – 18 points total
- 1 tsp baking powder – 0 points
- ½ tsp baking soda – 0 points
- Pinch of salt – 0 points
- Zest of 1 lemon – 0 points
Wet Ingredients:
- 1 large egg – 2 points
- 1 egg white – 0 points
- ¼ cup unsweetened applesauce (instead of butter/oil) – 0 points
- ⅓ cup plain nonfat Greek yogurt – 0 points
- ¼ cup light cream cheese, softened – 3 points
- ¼ cup unsweetened almond milk – 0 points
- 2 tbsp honey or sugar-free syrup – 3 points
- 1 tsp vanilla extract – 0 points
Add-ins:
- 1 cup fresh or frozen blueberries – 0 points
- 1 tbsp lemon juice – 0 points
Optional glaze:
- 2 tsp powdered sugar mixed with a few drops of lemon juice – 1 point total (optional, for drizzle)
👩🍳 Instructions
1️⃣ Preheat & Prep:
Preheat oven to 350°F (175°C). Line a loaf pan with parchment or lightly spray with nonstick cooking spray.
2️⃣ Mix Dry Ingredients:
In a bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
3️⃣ Mix Wet Ingredients:
In another bowl, whisk egg, egg white, Greek yogurt, applesauce, almond milk, cream cheese, honey (or syrup), and vanilla until smooth.
4️⃣ Combine:
Gradually mix the dry ingredients into the wet until just combined. Gently fold in blueberries and lemon juice.
5️⃣ Bake:
Pour batter into the pan and bake for 40–45 minutes, until golden and a toothpick comes out clean.
6️⃣ Cool & Optional Glaze:
Let cool before drizzling the optional lemon glaze for extra shine and flavor.
🍋 Tastes Like:
A light, tangy lemon-blueberry cake with a creamy twist — perfect for breakfast, tea time, or a sweet WW-friendly snack!
💡 Tips:
- Store leftovers in the fridge — it tastes even better the next day.
- For extra indulgence, warm a slice and add a spoonful of nonfat Greek yogurt or sugar-free whipped topping (0 points).
