Lightened Up Blueberry Lemon Pound Cake
Craving something sweet yet light? The Lightened Up Blueberry Lemon Pound Cake is here to satisfy your taste buds! With fresh blueberries and a zesty lemon kick, this cake is perfect for any occasion. Enjoy a slice today for a refreshing treat!
Equipment
- Frying Pan
- Whisk
- Oven
- Mixing Bowl
- Baking Sheet
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
Instructions
- 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!
Notes
- Tip: 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).