These Lightened Up Blueberry Lemon Breakfast Cake Squares make for the most delicious breakfast-filled with protein packed pancake mix, fresh juicy blueberries, lemon zest and juice-this is a breakfast cake the whole family will enjoy! 

Makes 12 Breakfast Squares

Breakfast, being the most important meal of the day, should feel new and exciting from time to time! So let’s put the traditional, morning staples like bacon and eggs, toast, and pancakes aside for now and make room for… Lightened Up, Blueberry Lemon, Breakfast Cake Squares!

This is a delicious take on the classic breakfast cake squares. These are filled with protein-packed pancake mix, fresh and juicy blueberries, and lemon zest and juice! These breakfast cake squares are delicious, healthy, filling, and have that refreshing zest to wake you up in the morning. 

I can guarantee that this will be a breakfast meal that the whole family will enjoy, for Mother’s Day or a weekend brunch!

What ingredients do I need to make these Lightened Up Blueberry Lemon Breakfast Cake Squares?

•  Kodiak buttermilk pancake mix, any pancake mix, or all purpose flour-the points will be lower if you use the Kodiak Pancake Buttermilk Mix since it contains more protein. You could also use gluten-free pancake mix for a gluten-free option.
• Light butter- I use Land O’Lakes light butter made with canola oil or I can’t believe its not butter- I use the light butters that are found in a tub. 
• Unsweetened applesauce
• Zero point white granulated sweetener- I use Lakanto Monkfruit Classic Sweetener. 
• Egg or egg whites 
• Vanilla extract
• Baking powder
• Salt
• Unsweetened almond milk – you will mix the lemon juice with the unsweetened almond milk-which makes for a great substitute for low-fat buttermilk.
• Lemon juice– this will be mixed in with the unsweetened almond milk.
• Lemon zest-for lemon flavor
• Fresh or frozen blueberries– if you are using frozen blueberries DO NOT THAW the blueberries before coating them in the flour.
• Kodiak mix or flour 
• Granulated sugar crystals-these are optional but adds a bit of sweetness!

What sweetener do you recommend I use for these Lightened Up Blueberry Lemon Breakfast Cake Squares?

These breakfast squares can be made with any zero point white or brown granulated sugar substitute. Keep in mind not all sweeteners are the same..they may vary in sweetness and point values. Lakanto Monkfruit Sweetener also has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.

The sweetener I use and recommend for these Lightened Up Blueberry Lemon Breakfast Cake Squares Lakanto sugar free monk fruit baking sweetener. Lakanto Sweetener matches the sweetness of sugar, helping you fill your kitchen with a healthy cup-for-cup alternative to ordinary baking and cooking ingredients.

Lakanto Sweetener dissolves effortlessly, retains moisture, can control cookie spread, and provides better browning for your desserts.

Lakanto Monkfruit Baking Sweetener provides the same great taste and sweetness you’ll find in Lakanto Golden and Classic Monkfruit Sweeteners, but it’s even better for baking. 

Bakes just like sugar, zero net carbs, and NO aftertaste! 

You can purchase Lakanto Monkfruit Products using the link below.

Save 15% with promo code: POUND15

How do I make these Lightened Up Blueberry Lemon Breakfast Cake Squares?

Preheat oven to 350 degrees. Spray a 9×9 inch pan with nonstick cooking spray. You could also use a 9×13 dish but keep in mind the pieces won’t be as thick. I like the thickness that the 9×9 pan gives this cake. 

In a small bowl, toss the blueberries with 2 Tbsp flour; set aside. 

Why should I coat the blueberries in flour?

I have found that coating flour around the blueberries will absorb some of the fruit’s liquid, making them less likely to sink. This is especially helpful when the batter is thin.

In a large mixing bowl, combine the Kodiak pancake mix, baking powder, and salt. Stir until well combined. Set aside.

In a small mixing bowl combine the unsweetened almond milk with 1 Tbsp lemon juice. Let it sit for at least 5 minutes. (This is a great substitute for low fat buttermilk.)

Meanwhile, in a separate medium size mixing bowl, combine light butter, unsweetened applesauce, lemon zest, and sweetener and whisk until well combined.

Add the egg and vanilla and continue to mix until well combined.

Then whisk in the unsweetened almond milk lemon juice mixture. 

Gradually add wet ingredients to the dry ingredients. Whisk until JUST combined. 

NOTE: It’s totally normal to have clumpy batter. In fact, that is what you want. Otherwise, if you over-mix the texture of the cake will be very dense.

Fold the flour covered blueberries into the batter, until fully combined.

Pour the batter into the prepared 9×9 inch pan, evenly.

Bake for 35-40 minutes. If you’re using a 9×13 dish, it may only need to bake 25-28 minutes. Use a toothpick to check for doneness, if needed. 

Remove from oven and let it cool for about 10 minutes.

Sprinkle sugar crystals ( course sugar) over the top of the cooled cake, if desired. 

Cut and serve into 12 even servings. 

Does this freeze well?

Yes, this breakfast cake freezes great! Store leftovers in the refrigerator for up to a week or freeze for up to 3 months.

Ingredients: 

• 1 3/4 cup Kodiak buttermilk pancake mix, any pancake mix, or all purpose flour-the points will be lower if you use the Kodiak Pancake Buttermilk Mix since it contains more protein. You could also use gluten-free pancake mix for a gluten-free option.
• 3 Tbsp light butter
• 1/4 cup unsweetened applesauce
• 1 cup zero point white granulated sweetener 
• 1 egg or 2 egg whites
• 1 tsp vanilla extract 
• 1 tsp baking powder
• 1/8 tsp salt
• 2/3 cup unsweetened almond milk 
• 1 Tbsp lemon juice 
• 2 tsp lemon zest
• 2 cups fresh or frozen (not thawed) blueberries
• 2 Tbsp Kodiak mix or flour 
• 1 tsp granulated sugar crystals, optional

Directions: 

1. Preheat oven to 350 degrees. Spray a 9×9 inch pan with nonstick cooking spray. You could also use a 9×13 dish but keep in mind the pieces won’t be as thick. I like the thickness that the 9×9 pan gives this cake. 
2. In a small bowl, toss the blueberries with 2 Tbsp flour; set aside. 
3. In a large mixing bowl, combine the Kodiak pancake mix, baking powder, and salt. Stir until well combined. Set aside.
4. In a small mixing bowl combine the unsweetened almond milk with 1 Tbsp lemon juice. Let it sit for at least 5 minutes. 
5. Meanwhile, in a separate medium size mixing bowl, combine light butter, unsweetened applesauce, lemon zest, and sweetener and whisk until well combined.
6. Add the egg and vanilla and continue to mix until well combined. Then whisk in the unsweetened almond milk lemon juice mixture. 
7. Gradually add wet ingredients to the dry ingredients. Whisk until JUST combined. NOTE: It’s totally normal to have clumpy batter. In fact, that is what you want. Otherwise, if you over-mix the texture of the cake will be very dense. 
8. Fold the flour covered blueberries into the batter, until fully combined.
9. Pour the batter into the prepared 9×9 inch pan.
10. Bake for 35-40 minutes. If you’re using a 9×13 dish, it may only need to bake 25-28 minutes. Use a toothpick to check for doneness, if needed. 
11. Remove from oven and let it cool for about 10 minutes. Sprinkle sugar crystals ( course sugar) over the top of the cooled cake, if desired. 
12. Cut and serve into 12 even servings.
13. Store leftovers in the refrigerator for up to a week or freeze for up to 3 months. 

Makes 12 squares   

2 Points® per square

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Recipe adapted from: Alexandra’s Kitchen