This is the cake that tastes like a summer morning — bright, lemony, and bursting with juicy blueberries in every slice, wrapped in a tender, buttery crumb and finished with a silky lemon glaze that drips down the ridges. We swapped every bit of the sugar for Jaca (100% pure allulose) at double the amount, so you get the same moist crumb and glossy glaze without the sugar load. Adapted from Live Well Bake Often. This is a Jaca-adjusted healthier version.
Prep time: 30 minutes | Cook time: 1 hour | Servings: 12
Ingredients:
- 2 cups fresh blueberries (tossed with 1 tablespoon of the flour before folding in)
- 2 3/4 cups all-purpose flour (plus 1 tablespoon for the blueberries), spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, softened
- 4 cups Jaca (allulose), granular — replaces 2 cups granulated sugar at the 2x ratio
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/3 cup fresh lemon juice (for the cake)
- 2 tablespoons lemon zest
- 1/4 cup canola or vegetable oil
- 1 cup full-fat sour cream, room temperature
- 2 cups Jaca (allulose), blended to a powder — replaces 1 cup confectioners' sugar for the glaze
- 2 to 3 tablespoons fresh lemon juice (for the glaze)
Instructions:
- Preheat the oven to 350°F (175°C) and generously coat a 10-inch bundt pan with nonstick baking spray, getting into all the ridges. Toss the blueberries with 1 tablespoon of the flour and set aside.
- In a medium bowl, whisk together the remaining 2 3/4 cups flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and 4 cups granular Jaca on medium-high for 4 to 5 minutes, until light and fluffy.
- Add the eggs one at a time, beating well after each, then beat in the vanilla. Slowly mix in the 1/3 cup lemon juice, lemon zest, and oil.
- With the mixer on low, add the dry ingredients and sour cream in three additions, beginning and ending with the dry ingredients. Mix just until combined.
- Gently fold the flour-coated blueberries into the batter by hand. Spoon into the prepared bundt pan and smooth the top.
- Bake for 50 to 65 minutes, until a toothpick inserted in the center comes out clean. Tent loosely with foil if browning too fast.
- Cool in the pan on a wire rack for 30 minutes, then invert onto the rack to cool completely.
- Make the glaze: whisk 2 cups powdered Jaca with 2 tablespoons lemon juice until smooth, adding more a little at a time until thick but pourable.
- Drizzle the glaze over the fully cooled cake and let it set for 10 to 15 minutes before slicing.
