These Lightened Up Blueberry Lemon Breakfast Cake Squares make for the most delicious breakfast-filled with protein packed pancake mix, fresh juicy blueberries, lemon zest and juice-this is a breakfast cake the whole family will enjoy!
Nutrition Information: Amount Per Serving: CALORIES: 105TOTAL FAT: 1gCHOLESTEROL: 3mgSODIUM: 242mgCARBOHYDRATES: 15gNET CARBOHYDRATES: 13gFIBER: 2gSUGAR: 3gPROTEIN: 7g
Smartpoints: GREEN: 2 smartpoints per square if using egg whites and Kodiak Cake Pancake Mix, BLUE/PURPLE: 2 smartpoints per square if using Kodiak Cakes Pancake Mix
- Store leftovers in the refrigerator for up to a week or freeze for up to 3 months.
- The Lakanto Monkfruit Sweetener (sugar substitute) that is used in this recipe is zero points. Please keep in mind-the point value can vary depending on the brand of sugar substitute you choose to use. Lakanto Monkfruit Sweetener also has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.
PREP TIME10 minutes
COOK TIME35 minutes
ADDITIONAL TIME10 minutes
TOTAL TIME55 minutes
- 1 3/4 cup kodiak pancake mix or all purpose flour
- 3 Tbsp light butter- I use Land O’Lakes light butter or I can’t believe it’s not butter
- 1/4 cup unsweetened applesauce
- 1 cup zero point white granulated sweetener – I use Lakanto Monkfruit Classic Sweetener
- 1 egg or 2 egg whites
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/8 tsp salt
- 2/3 cup unsweetened almond milk
- 1 Tbsp lemon juice
- 2 tsp lemon zest
- 2 cups fresh or frozen (not thawed) blueberries
- 2 Tbsp Kodiak mix or flour
- 1 tsp granulated sugar crystals, optional
- Preheat oven to 350 degrees. Spray a 9×9 inch pan with nonstick cooking spray. You could also use a 9×13 dish but keep in mind the pieces won’t be as thick. I like the thickness that the 9×9 pan gives this cake.
- In a small bowl, toss the blueberries with 2 Tbsp flour; set aside.
- In a large mixing bowl, combine the Kodiak pancake mix, baking powder, and salt. Stir until well combined. Set aside.
- In a small mixing bowl combine the unsweetened almond milk with 1 Tbsp lemon juice. Let it sit for at least 5 minutes.
- Meanwhile, in a separate medium size mixing bowl, combine light butter, unsweetened applesauce, lemon zest, and sweetener and whisk until well combined.
- Add the egg and vanilla and continue to mix until well combined. Then whisk in the unsweetened almond milk lemon juice mixture.
- Gradually add wet ingredients to the dry ingredients. Whisk until JUST combined. NOTE: It’s totally normal to have clumpy batter. In fact, that is what you want. Otherwise, if you over-mix the texture of the cake will be very dense.
- Fold the flour covered blueberries into the batter, until fully combined.
- Pour the batter into the prepared 9×9 inch pan.
- Bake for 35-40 minutes. If you’re using a 9×13 dish, it may only need to bake 25-28 minutes. Use a toothpick to check for doneness, if needed.
- Remove from oven and let it cool for about 10 minutes. Sprinkle sugar crystals ( course sugar) over the top of the cooled cake, if desired.
- Cut and serve into 12 even servings.