Lemon Blueberry Breakfast Cake

I love me some Blueberry and Lemon, and when I’m craving something sweet this is it for me! You can make this in the oven or the Instant Pot and it’s super easy! It is dense and very filling.

Ingredients:

3 Large Eggs
1 Cup Fage Non-Fat Greek Yogurt
2 Teaspoons Lemon Zest
1 1/2 Cup Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Kosher Salt
1Cup Stevia Baking Blend (I use Aldi’s zero calorie)
1 1/2 Frozen Blueberries

Optional (for oven preparation) 1 beaten egg for egg wash

Glaze:

1 Cup Swerve Powdered Sugar

2 Tablespoons Fresh Lemon Juice

Method of Preparation:

Combined your eggs, yogurt, and sugar. Add in your lemon zest and give it a good stir. Sift your flour, salt, and baking powder together, then gently fold into the wet mixture. Fold in blueberries.

For the Oven:

Pre heat oven to 350. If using a pan, give it a good spray with non-cook sticking spray.

You can use an 8/8 pan, but I free form it on parchment paper like this:

You can do an optional egg wash that gives it a nice crust. If I’m making it in the oven, I always do this.

Bake 50-60 minutes, or when a toothpick comes out clean. Cool completely on a cooling rack.

For the Instant Pot:

Put a cup of hot water in your IP, and spray a 7 inch pan with non-stick spray. Add your dough to the pan, tap it a few times and using a foil sling lower into the Instant Pot’s trivet. Cover loosely with foil to avoid any moisture from mixing with the cake.

Close the lid and hit the manual button for 35 minutes. When finished do a 5 minute natural release then release the pressure. Carefully lift cake our of pot and put on cooling rack to cool completely.

Combined Swerve with lemon juice, stirring until completely incorporated. Glaze top of cake with the glaze.

This cake can be round or square. If you cut the entire cake into 9 slices it is 3 Smartpoints a slice.