If you’re cutting out refined sugar but still want to enjoy a soft, sweet dessert, this sugar-free blueberry lemon cake is perfect. Naturally sweetened with honey or maple syrup, it’s moist, fluffy, and bursting with lemony freshness and juicy blueberries. A guilt-free treat that tastes just as good as the classic version!
Ingredients
- 1 ½ cups all-purpose flour (or whole wheat flour for healthier option)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened) or coconut oil
- ½ cup honey or maple syrup (natural sweetener)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt (or unsweetened yogurt)
- Juice & zest of 1 lemon
- 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)
Optional Sugar-Free Glaze
- 2 tablespoons cream cheese + 1 tablespoon Greek yogurt + lemon juice + a few drops of stevia or honey (optional for sweetness)
Instructions
- Preheat oven to 175°C (350°F). Grease and flour a loaf pan or cake tin.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat butter (or coconut oil) with honey/maple syrup until creamy.
- Add eggs one at a time, then mix in vanilla, lemon juice, and zest.
- Stir in yogurt until smooth.
- Slowly fold in dry ingredients until combined.
- Gently fold in blueberries (coated in flour to prevent sinking).
- Pour batter into prepared pan. Bake 40–45 minutes, or until a toothpick comes out clean.
- Cool completely before adding the optional glaze.
Tips
- For extra sweetness without sugar, add a few drops of stevia or a mashed ripe banana into the batter.
- Almond flour can be substituted for a lower-carb version.
- Keeps well for 3–4 days in an airtight container.
✅ Takeaway:
This sugar-free blueberry lemon cake is light, moist, and naturally sweet. It’s the perfect guilt-free dessert or snack for anyone avoiding refined sugar—proof that healthy baking can still taste amazing!
