Skinny Blueberry & Lemon Cake Recipe

14 February 2019

It's been a little while since I've posted one of my skinny baking recipes, mainly because I've been baking my Skinny Banana Nut Muffins non-stop all year. However, the sunshine was out today and I wanted to try something new, so I whipped up this super simple, 5 ingredient lemon and blueberry cake! For a first attempt, I think it turned out pretty well {and it tastes delicious} so I thought I'd share the recipe with you incase you're all wanting to get into the kitchen this weekend!


100g Self Raising Flour 
5 Eggs {separated} 
5 Tablespoons granulated Sweetener {I use the Silverspoon one - you can find it next to the baking bits in your supermarket} 
1 Lemon {zest and juice} 
½ a Tub of Blueberries 


1. Preheat the oven to 180 degrees and line a loaf tin either with baking parchment or butter. 
2. Add the flour, sweeter, juice of 1 lemon, zest of 1 lemon and your egg yolks to a mixing bowl and mix well. 
3. Whisky your egg whites until they are stiff {they should form white peaks and you should be able to turn the bowl upside down without the yolks coming out}. 
4. Fold the egg whites into the cake mixture until combined. 
5. Add in your blueberries and gently mix until evenly distributed. 
6. Pour your mixture into the loaf tin and pop in the oven for 25 mins or until a knife comes out clean {don't open the oven door until 25 mins, or your cake will sink!}. 

I hope you enjoyed this recipe, please let me know if you end up trying it in the comments! Now I'm off to enjoy my cake with the last episode of the Ted Bundy Tapes...serial killers and cake, what better combo? 😂

xo Becky 


  1. This looks so delicious, I love blueberries!

    Lucy | Forever September

  2. This looks and sounds amazing! Love how there's not too many ingredients too!


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