Lemon Blueberry Bundt Cake (almost fat-free version)

Lemon Blueberry Bundt Cake (almost fat-free)


  • 1 3/4 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 ounces non-fat cream cheese, softened
  • 1 3/4 cup granulated sugar
  • 4 eggs, room temperature
  • juice and zest of 1 lemon
  • 1 1/2 teaspoons vanilla extract
  • 8 ounces non-fat sour cream
  • 1 pint blueberries (1 1/4 cup)
  • 1 extra lemon, for garnish


  • 1 cup powdered sugar
  • juice of 1 lemon

Preheat the oven to 350 F.  Thoroughly coat the inside of a bundt pan with non-stick baking spray.  (This recipe could also easily be made into cupcakes or a couple of loaf cakes.)

In a bowl, whisk together both flours, baking powder and salt.  Set aside.

With an electric mixer, beat the cream cheese and sugar on medium speed for 2-3 minutes, until smooth.  Add the eggs, one at a time, beating well after each addition.  Add the lemon juice, lemon zest and vanilla, and beat well.

On low speed, add the flour mixture a spoonful at a time, alternating with the sour cream.  Once all the flour and sour cream is added, beat the cake batter on medium for 2 minutes.  Fold in 1 cup of the blueberries (reserve 1/4 cup for garnish) with a spatula.

Pour into the prepared pan and bake for 50 minutes, or until golden and a toothpick inserted in the center comes out clean.  Cool in the pan on a wire rack for 20 minutes, then invert onto a serving dish and cool completely.

In a small bowl, whisk together the lemon juice and powdered sugar for the glaze.  If it's too thin, add a little more powdered sugar; if too thick, add a few drops of warm water.  Drizzle the glaze over the cake, letting it run down the sides.  Garnish with more blueberries and lemon zest curls.