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Ingredients

• ✓ lecithin granules
• cooking spray
• all-purpose flour
• whole wheat flour
• baking powder
• salt
• baking soda
• blueberry yogurt
• brown sugar
• sugar
• egg substitute
• lemon
• zucchini
• blueberry
• white sugar
• lemon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
2. 2 Mix all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl.
3. 3 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. 4 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. 5 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. 6 Poke small holes all over the cake with a toothpick. Pour lemon syrup over the cake.

By Me