Fat-Free Lemon Blueberry Zucchini Cake

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.

2 . Stage

Mix all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.

6 . Stage

Poke small holes all over the cake with a toothpick. Pour lemon syrup over the cake.