1 1/2 cups all-purpose flour 1/2 cup granulated sugar (or a sugar substitute for a lower-calorie option) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup fresh or frozen blueberries 1/2 cup unsweetened applesauce 1/4 cup plain Greek yogurt (or a non-dairy alternative) 1/4 cup lemon juice (from about 2 lemons) 2 tablespoons lemon zest (from about 2 lemons) 2 large eggs (or egg substitute for a lower-fat option) 2 tablespoons vegetable oil (or a healthier oil like canola or olive oil) 1 teaspoon vanilla extract
For the lemon glaze:
1 cup powdered sugar 2-3 tablespoons lemon juice
Instructions: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal. In a medium-sized mixing bowl, whisk together the flour, sugar (or sugar substitute), baking powder, baking soda, and salt. In another bowl, combine the applesauce, Greek yogurt (or non-dairy alternative), lemon juice, lemon zest, eggs (or egg substitute), vegetable oil, and vanilla extract. Mix until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the blueberries. Pour the batter into the prepared baking pan and spread it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. While the cake is cooling, make the lemon glaze by whisking together the powdered sugar and lemon juice. Adjust the amount of lemon juice to achieve your desired glaze consistency. Once the cake has cooled for about 10-15 minutes, drizzle the lemon glaze over the top. Allow the glaze to set for a few minutes, then slice and serve.