Photo of Rebecca's lemon and blueberry syrup cake by WW

Rebecca's lemon and blueberry syrup cake

1 - 2
PersonalPoints™ per serving
Total Time
50 min
20 min
30 min
Recipe from Weight-loss Success Cookbook. Recipe by WW Ambassador Rebecca. This delicious cake is a throwback to the lemon cupcakes her mother used to make for school lunchboxes when Rebecca was growing up. Tangy lemon, juicy blueberries and delicious syrup all combine to make a healthy treat for you to enjoy!


Lemon juice

2 tbs

Fresh lemon rind

2 tsp, finely grated

Icing sugar

1 tbs

Fresh dates

8 individual, pitted, chopped


3 medium

99% fat-free plain yoghurt

½ cup(s), (120g)

Wholemeal self-raising flour

1 cup(s), (160g)

Fresh blueberries

1 cup(s), (160g) or frozen


  1. Preheat oven to 170°C. Lightly spray a 23 cm square cake tin with oil and line base and sides with baking paper.
  2. To make lemon syrup, stir 1 tablespoon lemon juice and 1 teaspoon lemon zest with icing sugar in a small bowl until sugar is dissolved. Set aside.
  3. Combine dates with 1 cup (250 ml) boiling water in a microwave-safe bowl. Microwave on High (100%) for 1 minute, then drain and mash dates into a paste.
  4. Whisk date paste, eggs, yoghurt and remaining lemon juice and zest together in a large bowl. Gently fold in flour, then stir in blueberries until just combined. Pour mixture into prepared tin and bake for 25–30 minutes or until a skewer inserted in centre comes out clean.
  5. While cake is still hot in tin, use a fork to pierce holes all over the top. Pour reserved lemon syrup over hot cake. Cool cake completely in tin before turning out. Cut into 16 pieces to serve.


TIP: Keep cake in a container in the fridge for up to 4 days, or wrap pieces individually and freeze for up to 3 months. If you don’t have a microwave, simply allow dates to soak in the boiling water for 30 minutes, then drain and mash.