Lightened Up Blueberry Lemon Pound Cake

Light pound cake. How’s that for an oxymoron.

Since most of us can’t afford to eat a pound of butter and a pound of sugar, this is the next best thing.

Lightened Up Blueberry Lemon Pound Cake - No BUTTER in this healthier cake with big juicy blueberries and refreshing lemon!! It's a keeper!

This is butter-less pound cake, for real.

Lightened Up Blueberry Lemon Pound Cake - No BUTTER in this healthier cake with big juicy blueberries and refreshing lemon!! It's a keeper!

Instead of butter, I used I Can’t Believe It’s Not Butter!® Spread. It’s made with simple ingredients and has a fresh buttery taste. Not only that, I used their new Light version that’s sold in a tub. As long as I was skipping the butter, I decided to go all out and really lighten up this cake and the results are impressive. 100% taste, 0% artificial preservatives with 0g of trans fats per serving.

The cake is packed with blueberries and I used frozen because at this time of year, fresh are hard to come by, and super pricey. I almost always bake with frozen fruit because it saves money. I stash it in my freezer and break it out on a rainy day.

I also used a new technique to get the blueberries into the cake batter to prevent all of the batter from turning that unappealing shade of murky blue-green-gray that’s prone to happening with blueberry goodies.

Lightened Up Blueberry Lemon Pound Cake - No BUTTER in this healthier cake with big juicy blueberries and refreshing lemon!! It's a keeper!

I layered in half the (blueberry-less) batter into the loaf pan, sprinkled with half the blueberries, topped with the remaining half of the batter, and sprinkled on the remaining half of the blueberries. This worked so well and I’m doing this from now on!

The layering accomplishes three things: it helps prevent the blueberries from sinking to the bottom, it prevents the batter from turning blue-green-gray, and there’s a nice pop of blueberries on top for visual appeal.

Lightened Up Blueberry Lemon Pound Cake - No BUTTER in this healthier cake with big juicy blueberries and refreshing lemon!! It's a keeper!

After baking, I drizzled lemon glaze over the top. There’s so little fat in the cake and the glaze provides wonderful moisture and boosts the overall lemon flavor. I enjoy taking glaze and spreading it onto the cut surface of the cake like spreading butter on toast. So good that way.

The blueberry-lemon combo is always a win. And so is pound cake that won’t break your caloric piggybank.

Lightened Up Blueberry Lemon Pound Cake - No BUTTER in this healthier cake with big juicy blueberries and refreshing lemon!! It's a keeper!

Print Recipe

Lightened Up Blueberry Lemon Pound Cake

Since most of us can’t afford to eat a pound of butter and a pound of sugar, this is the next best thing. This is butter-less pound cake and made using I Can’t Believe It’s Not Butter!® Spread, the Light version. The cake is packed with blueberries and I used a new technique to get the blueberries into the cake batter that helped prevent the blueberries from sinking to the bottom, it prevented the batter from turning green-gray, and there’s a nice pop of blueberries on top for visual appeal. There’s so little fat in the cake and the glaze provides wonderful moisture and boosts the overall lemon flavor. The blueberry-lemon combo is always a win, and so is pound cake that won’t break your caloric piggybank.

Yield: one 9x5-inch loaf

Prep Time: 10 minutes

Cook Time: about 70 to 75 minutes

Total Time: about 2 1/2 hours, for cooling

Ingredients:

Pound Cake
3/4 cup  granulated sugar
1/2 cup I Can't Believe It's Not Butter!® Spread - Original or Light (I used Light)
3 large eggs
1 to 2 teaspoons lemon extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt, optional and to taste
1 tablespoon lemon zest
1 cup blueberries, fresh or frozen tossed in 1 tablespoon all-purpose flour (if using frozen, leave them frozen and do not thaw)

Lemon Glaze
about 3 tablespoons lemon juice
about 1 to 1 1/2 cups confectioners' sugar

Directions:

  1. Pre-heat oven to 350F and spray a 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. Pound Cake - 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 1/2 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. (In the steps below, you're layering in half the batter, half the blueberries, remaining half of the batter, remaining half of blueberries. This helps prevent the blueberries from sinking to the bottom, prevents the entire batter from turning blue-green-gray, and provides a visual appeal of berries on top of cake.)
  8. To a small bowl, add the blueberries, sprinkle with 1 tablespoon flour, and toss with your fingers or a spoon to coat. Flouring the blueberries helps prevent sinking while baking.
  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 (I used frozen and baked 74 minutes; baking time will likely be less if using fresh berries), or until a toothpick inserted in the center crack comes out clean or with a few moist crumbs, but no batter. At the 60-minute mark, I recommend tenting the pan with a sheet of foil (loosely drape a sheet of foil over pan) to prevent the top and sides from over-browning before the center fully cooks through.
  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 before glazing. While cake cools, make the glaze.
  14. Glaze - To a small bowl, add the lemon juice, confectioners' sugar, and whisk until smooth and combined, noting you may have to play with the sugar (or lemon juice) amounts slightly to achieve desired glaze consistency. Evenly (and liberally; I used much more than the photos show) drizzle glaze over bread before slicing and serving. 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).

Related Recipes

Blueberry Lemon Cake with Lemon Glaze – Almost more berries than cake in this soft, fluffy cake! The lemon glaze is plate-licking delicious!

Blueberry Lemon Cake with Lemon Glaze - Almost more berries than cake in this soft, fluffy cake! The lemon glaze is plate-licking delish!!

Lemon Buttermilk Cake with Lemon Glaze –  An easy little cake with big lemon flavor!! Soft, fluffy, and foolproof if you like puckering up!

Lemon Buttermilk Cake with Lemon Glaze - An easy little cake with big lemon flavor!! Soft, fluffy, and foolproof if you like puckering up!!

Blueberry Muffin and Buttermilk Pancakes Cake – Soft, fluffy & tastes like a big buttermilk pancake that ran into a blueberry muffin on the way to the oven

Blueberry Muffin and Buttermilk Pancakes Cake - Soft, fluffy & tastes like a big buttermilk pancake that ran into a blueberry muffin on the way to the oven! Easy, one-bowl, no-mixer recipe at averiecooks.com

Blueberry Yogurt Cake with Lemon Vanilla Glaze

Blueberry Pie Bars – Super soft, easy bars with a creamy filling, streusel topping and abundance of juicy blueberries

Blueberry Pie Bars - Super soft, easy bars with a creamy filling, streusel topping and abundance of juicy blueberries! Sooo darn good!

Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze – One of the best coffee cakes I’ve ever made

Brown Sugar Blueberry Banana Bread with Blueberry Butter

Brown Sugar Blueberry Banana Bread with Blueberry Butter - Blueberry coffee cake meets super soft banana bread! So good!

Extra Soft and Moist Blueberry Muffins – No oil & almost no butter yet they’re the moistest muffins and all the blueberries make them impossible to resist

Extra Soft & Moist Blueberry Muffins - No oil & almost no butter yet they're the moistest muffins ever! All those blueberries make them impossible to resist!

The Best Vegan Blueberry Muffins – Some of my favorite muffins ever, vegan or otherwise

The Best Vegan Blueberry Muffins (with a Secret Ingredient) - Recipe at averiecooks.com

Blueberry and Cream Cheese Muffin Top Bread – Tastes like one big muffin top. Ridiculously soft and moist

Dairy-Free Soft and Fluffy Blueberry Pancakes –  Healthier pancakes that are soft, fluffy, light and bursting with blueberries

Dairy-Free Soft and Fluffy Blueberry Pancakes - Healthier pancakes that are soft, fluffy, light & just bursting with blueberries!

Blueberry Dutch Baby Pancake – Never be a slave to flipping pancakes again! Make one big one and bake it

Blueberry Dutch Baby Pancake - Never be a slave to flipping pancakes again! Make one big one & bake it! So easy & just packed with juicy blueberries!

Lemon Lemonies – Like brownies, but made with lemon and white chocolate! Dense, chewy, not cakey and packed with big, bold lemon flavor

 Lemon Lemonies - Like brownies, but made with lemon and white chocolate! Dense, chewy, not cakey and packed with big, bold lemon flavor!

There’s a promotional discount offer at Safeway for I Can’t Believe It’s Not Butter. Use This Link for savings on ICBINB.

This post is brought to you by Lunchbox. Recipe, images, text, and opinions are my own. #timetobelieve

64 comments

  1. How gorgeous is this?! You can never go wrong with blueberry, lemon and a drizzle of course!

  2. It might be an oxymoron, but it’s my favorite kind! So light pound cake it is!
    This really does not look light at all. And I’m sure it doesn’t taste it, either.

  3. If it’s lightened up does that mean I can two slices? Yes please! This looks really yummy!

  4. Love blueberry and lemon combo and its a nice change of pace from many of the recipes circulating right now…something lighter and fresh it much appreciated as eggnog has begun hitting the store shelves..Help!! Brillant to layer the berries..great idea.

  5. Weren’t we just commenting about fruit stained batter?!! Actually, the lack of blueberry stain in this beautiful loaf was the first thing I noticed. The layering is a great solution! This still looks like the texture of a regular pound cake even with a butter substitute. Sounds yummy too and is a fresh alternative to all the heavier winter and holiday recipes!

    • Yes! When we were talking, I knew I had this post coming, and was like….she’s psychic. After all these years, you are. Sometimes you’ll mention something and I’ll think, funny, I just made something like that for my blog 2 days ago even though in real-time it may not go live for weeks/months.

      Actually, the lack of blueberry stain in this beautiful loaf was the first thing I noticed. <--- REALLY??? AWESOME!!

  6. Averie, this pound cake looks just perfect! I’ve always heard not to bake with tub products, but you’ve proven that wrong… Butter has become so expensive, so I really appreciate an alternative when it comes to baking. Thanks for sharing the recipe!

    • Tub products and baking, you’re so right…they can be temperamental. This recipe is written with that in mind; however not all are! So I definitely don’t recommend just swapping out the butter in every single recipe you know works great with butter. Baking can be such a trial and error game :)

  7. So with you on this – although eating a pound of butter is fun sometimes, I usually stick to recipes like this. Looks great!

  8. I love lemon desserts. but admit that I don’t eat them very often. And now I’m sad that I used all the blueberries the other day. I think that I’ll have to satisfy my love of lemon desserts and my husbands love for blueberries and bake this up!

  9. It’s absolutely perfect! Love the blueberry gems peaking through! Pinned!

  10. This pound cake looks gorgeous, Averie! I love the combination of blueberry and lemon flavors. So perfect for breakfast, a mid-morning snack, or anytime in between!

  11. OMG I want to reach through my screen and take a bite!!! I love the lemon blueberry combo, and I love that you lightened up a pound cake. GENIUS.

  12. Averie, I can’t even count the number of recipes I made from your blog, and this just has to be next on my to-bake list! I love how detailed you are with you recipes and how you explain why this works and why this doesn’t. I’m kind of a baking nerd and like to understand the whys behind everything. I just recently put my passion to good use and started a blog! I only launched yesterday so its still pretty empty. Part of the decision came from the enjoyment I get by reading blogs like yours. I would be honored if you check out my first recipe.
    http://www.cleobuttera.com/desserts/molten-nutella-pops-first-blog-post/

  13. As winter draws nearer, I am craving some blueberries in my life. A hint of summer, if even just on my tongue, is so what I need right now.

  14. Pinned it! I love lately lots of lemon in baking and with blueberries it must be so delicious!

  15. I, too, love the layered blueberry approach–why didn’t I think of that? Especially since I make blueberry pancakes by dropping the berries in after I pour the batter on the griddle. Yum.

  16. Oh my goodness, lightened up pound cake, I love it! If anyone can do it, you can! Just gorgeous as usual!

  17. This looks beautiful and thanks for the tip! No more ugly blueberry cakes for me :) The colors look amazing! I always love your photos. Theyre so vibrant.

  18. YUM! This is such a perfect alternative to the traditional, sugar laden, and loaded-with-fat, variety of blueberry and lemon pound cake. What I love is that even with the substitutions, the texture of this pound cake is perfect and just like the original!

  19. Wow! Lightened up pound cake sounds too good to be true! Mmmm :) It’s gorgeous!

  20. love love love the blueberry/lemon combo! this cake looks amazing & your pictures are beautiful as always!

  21. Oh that drizzle!! I just love blueberry and lemon together – so perfect in this pound cake Averie! Pinned!

  22. It’s the most amazing kind of oxymoron!!! LOVE THIS. I’d eat it all. Pound cake is the best, especially when it’s lighter. :)

  23. Hi! This looks delicious. I just made your vegan pumpkin chocolate chip muffins this morning and they were great! Everyone loved them! Question: Did you have to heat your coconut oil to use it? I’ve never baked with it before and mine (from Trader Joe’s) was solid so I used canola oil instead so as not to possibly ruin the recipe. Any advice? I’d like to try baking with coconut oil in the future. Thanks!!

    • I keep my house warm enough usually that I don’t have to heat it, but if you do just microwave a big hunk in a microwave-safe bowl or jar for 10 seconds or (I don’t heat the actual jar because sometimes there’s metal on the labels and not good in the micro) and then just measure out until you have 1/2 cup liquid-state oil or whatever the recipe calls for. Just like you’d measure olive oil or vegetable oil, etc. You’re going to love baking with coconut oil!

    • Thanks so much! Can’t wait to try it!

  24. Giiiirl, you are speakin’ my love language. It’s hard to believe this moist, tender, gorgeous cake is made completely sans-butter. What’s easier to believe is that I’d eat the entire thing in one sitting, guilt-free of course :)

  25. hey now!!! This cake looks scrumptious! Those blueberries ~ swoon!!

  26. Love blueberry + lemon anything, and lightened up is even better. I really, really like the layering idea to prevent berry drowning! Awesome planning. :)

  27. LOVE the idea of layering in the berries. Now if I can just remember that method…..

  28. This looks beautiful! Sounds delicious.

  29. I love anything blueberry lemon, this is one gorgeous pound cake!

  30. Looks great, my favorite blueberries are printed after raspberries. I’ll cook this recipe and I first opportunity. can also use frozen blueberries?

  31. Hi Averie! I was just wondering, how long does the batter mix last at room temperature? Thanks! :-)

    • A very short time because once you put the baking powder into the presence of the liquid ingredients, it activates, and you want to make sure the bread is in the OVEN so the chemical reactions are taking place in the presence of heat.

  32. This is currently baking in the oven…..and HOPEFULLY it turns out as gorgeous and delicious as yours looks! I’m slightly worried about the look of it because I got messy with the layering…but we shall see!!

  33. hmm this sounds nice, and quite simple to make. Thanks for sharing this recipe.

    Simon

  34. Made this earlier this week, and it’s tasty! I wanted to let your readers know (for those who peruse the comments section) that I made mine in an 8×4 pan and when I checked it at 1 hour, it was done. I probably could have gone with 55 minutes. Usually my oven seems to require more time than your recipes, Averie, so this surprised me–anyway, bakers, checking this recipe earlier rather than later is a good plan. :)

    • Thanks for trying the recipe and thanks for sharing your results with baking time. All ovens, batters, climates, etc vary and with any baking, just about the time you think you can coast, you can’t and need to check things :) Glad you did and glad it all worked out okay!

  35. Is it possible to use any type of margarine in this recipe or does it have to be “I can’t believe it’s not butter”

  36. I love this recipe and I was wondering if I could use real butter, If so how much would I use?

  37. your pound cake recipes are really nice and they look pretty enticing. please take a look at my http://eliterecipe.com/red-velvet-cheesecake-recipe  and let me know what you and your friends feel about the recipe

  38. I’ve never been crazy about these tubs of “butter” either for eating and especially for baking. After I made this cake I have no clue what I would do with the rest of it. However, I love the look of this cake. Do you have any idea how to put the real butter back into it? I’m not worried about it being “lite”, I’d rather it have top notch ingredients in it and enjoy one piece than other things so I could  eat 4 pieces.  It seems crazy to invest in the very best ingredients, farm fresh eggs, top notch flavorings from Penzy’s and King Arthur, freshly picked berries and then use this butter stuff out of a tub. If you know the recipe with regular butter I’d love to hear how to do it. Thanks

    • I’d just use regular butter in place of the buttery spread I used and see what happens. That would be my jumping off place suggestion but I haven’t tried it this way personally.

  39. This looks great. Same as Pamela, I was curious about the amount of butter to use. I have fresh lemons, is that OK to use instead of lemon extract? Sorry, but I’m still somewhat new to baking.

Leave a Reply

Your email address will not be published. Required fields are marked *