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.
This is butter-less pound cake, for real.
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.
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.
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
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.
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)
about 3 tablespoons lemon juice
about 1 to 1 1/2 cups confectioners’ sugar
- 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.
- 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.
- 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.
- Add the lemon extract and beat to incorporate.
- 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.
- Add the lemon zest and beat on low to incorporate.
- 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.)
- 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.
- Evenly sprinkle half the blueberries over the batter in the pan.
- Top with remaining batter.
- Top with remaining blueberries.
- 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.
- 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.
- 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).
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