Lemon Blueberry Bundt Cake with Jaca
This is the cake that tastes like a summer morning — bright, lemony, and bursting with juicy blueberries in every slice, all wrapped in a tender, buttery crumb and finished with a silky lemon glaze that drips down the ridges. The secret to that moist, dense-but-light texture is a combination of sour cream and a little oil, which keeps the cake soft for days, plus a generous hit of fresh lemon juice and zest that makes the whole thing sing. Tossing the blueberries in a spoonful of flour before folding them in keeps them suspended throughout the batter instead of sinking to the bottom. It's the kind of cake you slice for brunch, set out for company, or sneak at midnight straight from the pan. Our version swaps every bit of the sugar for Jaca (100% pure allulose) at double the amount — 4 cups of granular Jaca in place of the 2 cups granulated sugar in the cake, and 2 cups of Jaca (blended to a powder) in place of the 1 cup confectioners' sugar in the glaze — so you get the same moist crumb and glossy, drippy glaze without the sugar load. Allulose browns and tenderizes just like sugar, so the cake bakes up golden with that same buttery, soft texture. Adapted from Live Well Bake Often. This is a Jaca-adjusted healthier version.
Ingredients
- 2 cups fresh blueberries (tossed with 1 tablespoon of the flour before folding in — this keeps them from sinking to the bottom of the cake)
- 2 3/4 cups all-purpose flour (plus 1 tablespoon for coating the blueberries; spoon and level for an accurate measure)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter (softened to room temperature)
- 4 cups Jaca (allulose), granular (replaces 2 cups granulated sugar at the 2x ratio — creams with the butter just like sugar and gives the cake its tender, golden crumb with no sugar and no aftertaste)
- 4 whole large eggs (room temperature, added one at a time)
- 2 teaspoons vanilla extract
- 1/3 cup fresh lemon juice (from about 2 lemons — for the cake batter)
- 2 tablespoons lemon zest (finely grated, for bright lemon flavor)
- 1/4 cup canola or vegetable oil (keeps the cake extra moist)
- 1 cup full-fat sour cream (room temperature — the key to a soft, rich crumb)
- 2 cups Jaca (allulose), blended to a powder (replaces 1 cup confectioners' sugar at the 2x ratio for the glaze — pulse granular Jaca in a blender or spice grinder until powdery so the glaze is smooth and pourable)
- 2 to 3 tablespoons fresh lemon juice (for the glaze — add gradually until you reach a thick but pourable consistency)
Sweetener Used
4 cups granular Jaca (cake) + 2 cups powdered Jaca (glaze) Allulose
Replaces: 2 cups granulated sugar + 1 cup confectioners sugar
Instructions
- 1
Preheat the oven to 350°F (175°C) and generously coat a 10-inch bundt pan with nonstick baking spray, making sure to get into all the ridges. Toss the blueberries with 1 tablespoon of the flour and set aside.
- 2
In a medium bowl, whisk together the remaining 2 3/4 cups flour, baking powder, baking soda, and salt.
- 3
In a large bowl, beat the softened butter and 4 cups granular Jaca on medium-high speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl as needed.
- 4
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 until combined (the batter may look slightly curdled — that is fine).
- 5
With the mixer on low, add the dry ingredients and the sour cream in three additions, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
- 6
Gently fold the flour-coated blueberries into the batter by hand. Spoon the batter evenly into the prepared bundt pan and smooth the top.
- 7
Bake for 50 to 65 minutes, until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent it loosely with foil for the last 15 minutes.
- 8
Cool the cake in the pan on a wire rack for 30 minutes, then carefully invert it onto the rack to cool completely.
- 9
Make the glaze: whisk the 2 cups powdered Jaca with 2 tablespoons lemon juice until smooth, adding the extra tablespoon a little at a time until the glaze is thick but pourable.
- 10
Drizzle the glaze over the fully cooled cake and let it set for 10 to 15 minutes before slicing and serving.
Pro Tips
- Toss the blueberries in a tablespoon of flour before folding them in — it keeps them evenly suspended instead of sinking into a clump at the bottom of the cake.
- Grease the bundt pan thoroughly, getting spray into every ridge, so the cake releases cleanly. Allulose cakes brown a little faster than sugar cakes, so check for doneness toward the earlier end of the range.
- Blend the granular Jaca into a fine powder for the glaze — straight granular allulose can leave the glaze slightly gritty, while powdered Jaca gives you that smooth, glossy drip.
- Room-temperature eggs, butter, and sour cream blend into a smoother, more even batter, so pull them out ahead of time.
- Let the cake cool completely before glazing; a warm cake will melt the glaze and let it run right off instead of setting into a pretty drip.
- Fresh or frozen blueberries both work — if using frozen, do not thaw them, just toss them in flour straight from the freezer to keep their color from bleeding into the batter.