Individual Blueberry Cakes Reduced Fat
Indulge in the delightful sweetness of Individual Blueberry Cakes with Reduced Fat, a guilt-free treat perfect for any time of day! These single-serve mini cakes combine the natural juiciness of fresh blueberries with a moist, tender crumb, thanks to the clever use of nonfat Greek yogurt and unsweetened applesauce in place of heavier fats. With just a hint of vanilla and a touch of sugar, these cakes are lightly sweetened to let the blueberries shine. This easy recipe comes together in under 30 minutes—including prep and baking time—and yields six perfectly portioned servings, making it an ideal option for breakfast, a snack, or a light dessert. Whether you’re looking for a healthier baked good or a delicious way to enjoy seasonal blueberries, these low-fat blueberry cakes are sure to become a favorite!
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Recipe Information
Ingredients
- 120 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 60 milliliters unsweetened applesauce
- 120 grams Greek yogurt (nonfat, plain)
- 60 grams granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 150 grams fresh blueberries
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 6-cup muffin pan or line with paper cupcake liners.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a separate large mixing bowl, combine the unsweetened applesauce, Greek yogurt, and granulated sugar. Mix until smooth.
Add the egg and vanilla extract to the wet ingredients and whisk until fully combined.
Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix.
Add the fresh blueberries into the batter and gently fold them in to distribute evenly.
Divide the batter evenly among the six prepared muffin cups, filling each about 2/3 full.
Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Remove the pan from the oven and let the cakes cool for 5 minutes in the pan. Then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1516 mg | 66% | |
| Total Carbohydrate | 187.8 g | 68% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 85.1 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 174 mg | 13% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 562 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
