- cooking spray
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 (8 ounce) container fat-free blueberry yogurt
- 1 cup brown sugar
- 1 cup white sugar
- 3/4 cup fat-free egg substitute
- 1 lemon, zested
- 1 teaspoon lecithin granules (optional)
- 2 cups shredded zucchini, squeezed dry
- 2 cups fresh blueberries
- Lemon Syrup:
- 1/3 cup white sugar
- 1 lemon, juiced
- Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)) with cooking spray.
- Mix all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl.
- Beat blueberry yogurt, brown sugar, 1 cup white sugar, egg substitute, lemon zest, and lecithin together in a large bowl until smooth. Fold in zucchini. Stir in flour mixture until just incorporated. Fold in blueberries very gently. Pour into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Let cool in the pan, 30 minutes. Invert cake onto a plate.
- Combine 1/3 cup white sugar and lemon juice in a small saucepan over low heat; cook and stir until sugar dissolves and syrup is clear, 5 to 8 minutes.
- Poke small holes all over the cake with a toothpick. Pour lemon syrup over the cake.