Name: Lightened Up Blueberry Lemon Pound Cake
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Ingredients: ¾ cup Granulated sugar; ½ cup I Can’t Believe It’s Not Butter!® Spread (Original or Light); 3 Large eggs; 1 to 2 teaspoons Lemon extract; 1 ½ cups All-purpose flour; ½ teaspoon Baking powder; ¼ teaspoon Salt (optional and to taste); 1 tablespoon Lemon zest; 1 cup Blueberries (fresh or frozen, tossed in 1 tablespoon all-purpose flour); about 3 tablespoons Lemon juice; about 1 to 1 ½ cups Confectioners’ sugar

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When I first decided to make this Lightened Up Blueberry Lemon Pound Cake, I was in the mood for something that would brighten up my afternoon. It was one of those gray days where the sun seemed to hide, and I needed a pick-me-up. I remembered the sweet, tangy flavor of blueberries combined with zesty lemon, and I knew I had to bring that sunshine into my kitchen. This recipe quickly became a staple for brunches, tea times, and even just as a delightful treat to savor alone with a cup of tea. Each slice is an invitation to enjoy life a little more, a perfect companion for those moments when you want to feel the warmth of comfort food without the guilt. Imagine cutting into that moist pound cake, the blueberries bursting with juiciness, and a glossy glaze bringing it all together. This is not just any cake; it’s a little piece of happiness, and I can’t wait for you to experience it too.

Recipe Snapshot

Total Time:
1 hr 20 mins

Prep Time:
10 mins

Cook Time:
70 mins

Difficulty:
Medium

Calories:
210 kcal

Protein:
3 g

Diet:
Gluten-Free, Low FODMAP

Fat:
9 g

Tools Used:
Frying Pan, Whisk, Oven, Mixing Bowl, Baking Sheet

The Appeal of This Lightened Up Blueberry Lemon Pound Cake

It’s Lightened Up

One of the best things about this Lightened Up Blueberry Lemon Pound Cake is that it’s a healthier twist on a classic. I love indulging, but I also appreciate a recipe that allows me to enjoy sweet treats without feeling weighed down. Using a buttery spread instead of traditional butter cuts some calories while still delivering that rich flavor.

Fresh and Flavorful Ingredients

With fresh or frozen blueberries, you can enjoy this cake any time of the year. The sweetness of the blueberries pairs beautifully with the tartness of the lemon, creating a vibrant flavor explosion in every bite. Plus, this cake is packed with wholesome ingredients that make it feel less like a guilty pleasure and more like a nutritious treat.

Perfect for Any Occasion

This cake is incredibly versatile. Whether you’re hosting a spring brunch, celebrating a special occasion, or simply treating yourself on a quiet afternoon, the Lightened Up Blueberry Lemon Pound Cake fits right in. It’s light enough to enjoy during warmer months but satisfying enough to serve during the cooler seasons as well.

Easy to Make

If you’re worried about baking, you’ll love how straightforward this recipe is. The steps are simple and forgiving, making it a great project for both seasoned bakers and beginners. You can whip it up in no time, and the aroma that fills your kitchen while it bakes is worth every minute.

Beautiful Presentation

Finally, there’s the visual appeal. Just imagine slicing into this cake, revealing those gorgeous blueberries scattered throughout. Topping it with a simple glaze adds a beautiful finish, making it a stunning centerpiece for any gathering. It’s not just a treat for the taste buds; it’s a feast for the eyes too!

What You’ll Need for Lightened Up Blueberry Lemon Pound Cake

The ingredients for this Lightened Up Blueberry Lemon Pound Cake are not only delicious but also thoughtfully chosen to create a delightful balance of flavors and textures. Each ingredient plays a crucial role in achieving that perfect moist crumb, the burst of flavor from the blueberries, and the refreshing kick from the lemon. You’ll find that they work harmoniously together, resulting in a cake that’s not only lightened up but also full of character.

¾ cup granulated sugar – This is the sweet base that complements the tartness of the lemon and the blueberries.
½ cup I Can’t Believe It’s Not Butter!® Spread – Original or Light – This buttery spread keeps the cake moist while cutting down on extra calories.
3 large eggs – Eggs provide structure and richness to the batter.
1 to 2 teaspoons lemon extract – This enhances the lemon flavor, making it vibrant and refreshing.
1 ½ cups all-purpose flour – The backbone of the cake, giving it the necessary structure.
½ teaspoon baking powder – This helps the cake rise and become fluffy.
¼ teaspoon salt – Just a pinch to balance the sweetness.
1 tablespoon lemon zest – Adds a fresh, zesty punch that elevates the flavor.
1 cup blueberries – Fresh or frozen, they burst with flavor and juiciness in each bite.
about 3 tablespoons lemon juice – This adds moisture and enhances the lemon flavor.
about 1 to 1 ½ cups confectioners’ sugar – Used to make a sweet glaze that drizzles beautifully over the cake.

The Process for Making Lightened Up Blueberry Lemon Pound Cake

Making the Lightened Up Blueberry Lemon Pound Cake is quite the rewarding experience. From the beautiful aroma that fills your kitchen to the anticipation of the first bite, this process is both enjoyable and simple. Let’s dive into the steps!

Start by preheating your oven to 350F (175C). Take a 9×5-inch loaf pan and spray it with floured cooking spray or grease and flour it to prevent the cake from sticking. Setting this up first ensures a smooth baking experience.
In a large mixing bowl or using a stand mixer fitted with the paddle attachment, combine I Can’t Believe It’s Not Butter!® Spread and granulated sugar. Beat the mixture on medium speed until it becomes light and fluffy, which should take about 3 minutes. This step is essential as it incorporates air into your batter, giving the cake that delightful light texture.
Once your butter and sugar are well combined, stop the mixer 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 the mixture is smooth and uniform.
Now, it’s time to add the lemon extract. Mix it in until fully incorporated, enhancing the cake’s zesty character.
Next, add the all-purpose flour, baking powder, and salt. Mix on low speed until just combined—about a minute—being careful not to overmix, as this can make the cake dense.
Incorporate the lemon zest for that extra hint of freshness, mixing on low until combined again.
Now, let’s layer our batter! Pour half of it into your prepared loaf pan, smoothing it out evenly. Set the remaining batter aside for later. This layering technique is key to keeping the blueberries suspended throughout the cake.
In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. This helps keep them from sinking to the bottom during baking. Evenly sprinkle half of the coated blueberries over the batter in the pan.
Next, pour the remaining batter over the blueberries, smoothing it out again. Top with the remaining blueberries, spreading them evenly over the batter for that beautiful presentation.
Bake your cake in the preheated oven for about 70 to 75 minutes. If you’re using frozen blueberries like I did, it may take around 74 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Once baked, allow the cake to cool in the pan on a wire rack for about 15 minutes before turning it out to cool completely. While the cake is cooling, whisk together lemon juice and confectioners’ sugar in a small bowl until smooth to create your glaze.
Finally, drizzle the glaze generously over the cooled cake before slicing. Enjoy the beautiful blend of flavors with every bite of your Lightened Up Blueberry Lemon Pound Cake!

Things Worth Knowing

Don’t Overmix: Mixing too much can lead to a dense cake. Once you combine the dry ingredients, mix until just combined.
Room Temperature Ingredients: Ensure that your butter, eggs, and other ingredients are at room temperature for a better emulsion.
Glaze Consistency: Adjust the amount of lemon juice or confectioners’ sugar based on your desired glaze thickness—creamy or runny!
Check for Doneness: Always use a toothpick inserted into the center to check if the cake is done. If it comes out clean or with a few crumbs, it’s ready.

Tips and Variations

When it comes to making the Lightened Up Blueberry Lemon Pound Cake, there are plenty of ways to make it your own. Here are some tips and variations to consider:

Flavor Variations: You can experiment by adding a teaspoon of almond extract for a nutty flavor.
Fruit Options: Feel free to swap out the blueberries for other berries like raspberries or blackberries for a different twist.
Storage: The cake can be kept airtight at room temperature for up to 5 days, but for longer storage, freeze it without the glaze.
Freezing: Wrap slices in plastic wrap and store in an airtight container for up to 6 months.
Serving Suggestions: Enjoy with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.

How to Enjoy Lightened Up Blueberry Lemon Pound Cake

Serving the Lightened Up Blueberry Lemon Pound Cake can be as delightful as making it. Here are some ideas to elevate your serving experience:

Brunch Delight: This cake makes a perfect centerpiece for any brunch table. Serve alongside fresh fruit, yogurt, and coffee for a refreshing meal.
Tea Time: Slice it up and serve it with a pot of tea. The lemon flavors complement the tea beautifully.
Picnic Treat: Pack slices for a picnic. It’s easy to transport and a sweet treat for an outdoor gathering.
Seasonal Pairings: Pair with seasonal fruits like strawberries in the summer or pumpkins in the fall to bring out different flavors.
Special Occasions: This cake is perfect for birthdays or celebrations, adorned with berries or flowers on top to impress guests.

FAQ

Absolutely! For the Lightened Up Blueberry Lemon Pound Cake, frozen blueberries work beautifully. Just toss them with a bit of flour before adding them to the batter to prevent them from sinking. This way, they’ll stay suspended throughout the cake, giving you those delightful bursts of flavor in every bite. No need to thaw them; just add them straight from the freezer for the best results!

To store your Lightened Up Blueberry Lemon Pound Cake, simply wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 5 days. If you want to enjoy it later, you can freeze it for up to 6 months. Just remember not to glaze it until you’re ready to serve, as this will help maintain its texture and flavor.

If you prefer, you can replace the buttery spread with real butter in the same amount. Just make sure to bring the butter to room temperature before starting your recipe. This will help it mix more easily into the batter and ensure a light and fluffy texture in your Lightened Up Blueberry Lemon Pound Cake.

Yes, you can make a gluten-free version of the Lightened Up Blueberry Lemon Pound Cake. Simply substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that contains xanthan gum to help the cake rise and maintain its structure. Your cake will still be deliciously moist and bursting with flavor!

Conclusion

The Lightened Up Blueberry Lemon Pound Cake is a delightful blend of flavors that brings a touch of brightness to your day. With its moist texture and bursts of blueberry and lemon, it stands out as a favorite for any occasion. I encourage you to give this recipe a try—you won’t regret it! Whether it’s for a sunny brunch or a cozy afternoon treat, this cake is sure to impress and satisfy.