Lightened Up Blueberry Lemon Pound Cake

There’s something truly magical about baking a cake that fills the house with warm, inviting scents. The moment I decided to try my hand at making Lightened Up Blueberry Lemon Pound Cake, I was instantly transported back to my grandmother’s kitchen, where the aroma of sweet lemons and juicy blueberries wafted through the air. It was one of those recipes that always brought the family together, and I knew I had to recreate it with a healthier twist. This rendition promises all the delightful flavors of the classic pound cake while being lighter on guilt.

As I sifted through the ingredients, I felt a rush of nostalgia. The sweet tang of fresh blueberries, the bright zing of lemons, and the comforting texture of a moist cake just felt like home. I remember my grandmother would always say that baking is an act of love, and with every stir of the batter, I could feel that warmth in my heart. This Lightened Up Blueberry Lemon Pound Cake is perfect for a casual family gathering or a delightful afternoon tea. It’s not just a cake; it’s an experience, a story of flavors coming together to create something beautiful.

And let’s not forget about the glaze! Drizzling a light lemon glaze over the top adds that extra touch of sweetness that makes this cake unforgettable. Whether you’re enjoying it on a sunny spring afternoon or serving it at a gathering, each slice is a reminder of the joy that baking brings. So, roll up your sleeves and let’s get baking this delightful recipe that’ll surely become a favorite!

Recipe Ingredients for Lightened Up Blueberry Lemon Pound Cake

Every element in this Lightened Up Blueberry Lemon Pound Cake plays a vital role in creating the perfect texture and flavor. The combination of fresh fruits and light ingredients makes for a delightful yet guilt-free dessert. Let’s break down the key players:

• ¾ cup granulated sugar – This provides the sweetness that balances the tartness of the lemons and blueberries.
• ½ cup I Can’t Believe It’s Not Butter!® Spread – A lighter alternative to butter that keeps the cake moist while reducing calories.
• 3 large eggs – These add richness and help bind the ingredients together for a fluffy texture.
• 1 to 2 teaspoons lemon extract – A boost of lemon flavor enhancing the overall brightness of the cake.
• 1 ½ cups all-purpose flour – The base for our cake, providing structure and texture.
• ½ teaspoon baking powder – This helps the cake rise and become light and fluffy.
• ¼ teaspoon salt – An optional ingredient that enhances the sweetness and balances flavors.
• 1 tablespoon lemon zest – Fresh zest adds an aromatic citrus flavor that’s both refreshing and fragrant.
• 1 cup blueberries – You can use fresh or frozen; just ensure they’re coated in flour to prevent sinking.
• about 3 tablespoons lemon juice – Freshly squeezed juice brightens the cake and adds moisture.
• about 1 to 1 ½ cups confectioners’ sugar – Used for making the sweet glaze that tops the cake, adding a lovely finish.

Step by Step Instructions for Lightened Up Blueberry Lemon Pound Cake

Ready to make the Lightened Up Blueberry Lemon Pound Cake? Let’s dive into these simple steps that will have your kitchen smelling heavenly in no time. Take your time and enjoy the process—it’s about creating a masterpiece!

1. Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan. You can spray it with floured cooking spray or grease it with a bit of butter and dust it with flour to prevent sticking.
2. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the I Can’t Believe It’s Not Butter!® Spread and granulated sugar. Beat on medium speed until the mixture is light and fluffy, which should take about 3 minutes. You’ll know it’s ready when it turns a pale yellow and looks airy.
3. Once your mixture is fluffy, stop and scrape down the sides of the bowl. With the mixer on low speed, add the eggs one at a time. Make sure to beat well after each addition until fully incorporated.
4. Now, add the lemon extract and mix until just combined. The aroma will be uplifting!
5. Next, stop the mixer and add the all-purpose flour, baking powder, and optional salt. Beat on low speed until just incorporated—don’t overmix, as this can lead to a dense cake. You want it to be smooth but with a few small lumps remaining for the best texture.
6. Then, gently fold in the lemon zest using a spatula, which enhances the flavor of the cake even more.
7. Now, turn half of the batter out into your prepared loaf pan. You’re layering it, so keep the rest aside as we’ll be adding blueberries shortly!
8. In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake. Sprinkle half of the blueberries over the batter in the pan evenly.
9. Carefully add the remaining batter on top of the blueberries and spread it gently to cover.
10. Finish by sprinkling the remaining blueberries over the top of the cake. This way, they’ll create a lovely fruity layer as they bake.
11. Place the loaf pan in the preheated oven and bake for about 70 to 75 minutes. If using frozen blueberries, you might need the full baking time. Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
12. At around the 60-minute mark, cover the top loosely with a sheet of foil to avoid over-browning while the center cooks through.
13. Once baked, remove from the oven and let the cake cool in the pan on a wire rack for about 15 minutes. Then carefully turn it out and allow it to cool completely on the rack.
14. While the cake is cooling, make your glaze by whisking together the lemon juice and confectioners’ sugar in a small bowl until smooth. Adjust sugar and juice amounts for your desired consistency.
15. Once the cake is cool, drizzle your glaze generously over the top. Serve slices of this beautiful Lightened Up Blueberry Lemon Pound Cake and watch everyone enjoy!

Helpful Hints

Here are some tips to make your baking experience more enjoyable. These insights will guide you through the process and help you achieve the best results with your Lightened Up Blueberry Lemon Pound Cake.

• Storage: Your cake can be stored in an airtight container at room temperature for up to 5 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 6 months.
• Freezing: If you plan to freeze the cake, do not glaze it until you’re ready to serve. This keeps the glaze fresh and prevents it from becoming soggy.
• Serving Suggestions: Consider serving the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• Variations: Feel free to experiment by adding other fruits like raspberries or strawberries for a mixed berry cake.
• Glazing Technique: For a smoother glaze, whisk thoroughly and adjust the lemon juice and sugar ratios until you achieve your desired consistency.

How to Serve Lightened Up Blueberry Lemon Pound Cake

This Lightened Up Blueberry Lemon Pound Cake is perfect for a variety of occasions and can be served in numerous delightful ways:

• Brunch Delight: Serve this cake as the star of your brunch table, pairing it with fresh fruit and coffee.
• Afternoon Treat: Enjoy a slice with your favorite tea or coffee in the afternoon for a delightful pick-me-up.
• Picnic Snack: Wrap slices in parchment and take them along for a picnic. It’s a great treat to share outdoors!
• Dessert Option: A slice of this cake after dinner with a drizzle of glaze is a lovely way to end any meal.
• Storage Tips: Make sure to store the cake in an airtight container to retain its moisture and flavor.
• Seasonal Pairings: This cake pairs wonderfully with fresh spring berries or a light lemon sorbet, enhancing the citrus notes.

FAQ

Conclusion

The Lightened Up Blueberry Lemon Pound Cake is not just a dessert; it’s a celebration of flavors and memories. Each bite offers a perfect balance of sweetness and zest that brightens your day. I encourage you to try making this delightful cake and share it with your loved ones. It’s sure to become a cherished recipe in your collection, bringing joy to your table for years to come.

Lightened Up Blueberry Lemon Pound Cake

The ultimate treat for lemon lovers! This Lightened Up Blueberry Lemon Pound Cake is a refreshing dessert that brings together tangy blueberries and zesty lemon flavor. A healthier twist on a classic favorite, it’s perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 10 servings

Course: Desserts

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• ¾ cup granulated sugar
• ½ cup I Can’t Believe It’s Not Butter!® Spread
• 3 large eggs
• 1 to 2 teaspoons lemon extract
• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt optional
• 1 tablespoon lemon zest
• 1 cup blueberries fresh or frozen
• about 3 tablespoons lemon juice
• about 1 to 1 ½ cups confectioners’ sugar

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Whisk
• Mixing Bowl

Method

 

1. Pre-heat oven to 350F and spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
2. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) , add the I Can’t Believe It’s Not Butter!® Spread, sugar, and beat until light and fluffy, about 3 minutes.
3. Stop, scrape down the sides of the bowl and with the mixer running on low speed, add the eggs one at a time, beating well after each addition.
4. Add the lemon extract and beat to incorporate.
5. Stop, scrape down the sides of the bowl, and add 1 ½ cups flour, baking powder, optional salt, and beat on low until just incorporated, about 1 minute; don’t overmix.
6. Add the lemon zest and beat on low to incorporate.
7. Turn half the batter out into prepared pan; setting pan and remaining batter aside.
8. To a small bowl, add the blueberries, sprinkle with 1 tablespoon flour, and toss with your fingers or a spoon to coat.
9. Evenly sprinkle half the blueberries over the batter in the pan.
10. Top with remaining batter.
11. Top with remaining blueberries.
12. Bake for about 70 to 75 minutes, or until a toothpick inserted in the center crack comes out clean or with a few moist crumbs.
13. Allow cake to cool in pan on a wire rack for about 15 minutes before turning it out to cool completely on a rack.
14. To a small bowl, add the lemon juice, confectioners’ sugar, and whisk until smooth and combined.
15. Evenly drizzle glaze over bread before slicing and serving.

Notes

• Butter: If desired, you can replace the buttery spread with real butter. Use an equal amount and bring it to room temperature before beginning the recipe.
• Storage: Bread will keep airtight at room temp for up to 5 days and in the freezer for up to 6 months (don’t glaze it until you plan to serve it if you’re going to freeze it).

Previous PostSlow Cooker White Chicken Chili

Next Post No Bake Lemon Cheesecake

Meet Carmen Rhoades

Precision is key to a perfect feast, and I apply that rigor to everything I do here. I am deeply involved in measuring, timing, and refining the techniques behind our recipes. I have cooked this dish multiple times, troubleshooting every step so that your experience in the kitchen is seamless and successful.