Lightened Up Blueberry Lemon Pound Cake

Healthier Lemon Blueberry Pound Cake — The blueberry-lemon combo is always a win, and so is pound cake that won’t break your caloric piggybank. This Lemon Blueberry Pound Cake is a keeper!

Healthier Lemon Blueberry Pound Cake — The blueberry-lemon combo is always a win, and so is pound cake that won’t break your caloric piggybank. This Lemon Blueberry Pound Cake is a keeper!

Healthier Lemon Blueberry 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.

After baking, I drizzled lemon pound cake 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!

What’s in Lemon Blueberry Pound Cake? 

To make the lightened up lemon blueberry loaf, you’ll need:

  • Granulated sugar
  • I Can’t Believe It’s Not Butter!® Spread
  • Eggs
  • Lemon extract
  • All-purpose flour
  • Baking powder
  • Salt
  • Lemon zest
  • Blueberries

And for the lemon glaze for the pound cake, you’ll need:

  • Lemon juice
  • Confectioners’ sugar

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

How to Make Lemon Blueberry Pound Cake

First, beat together the I Can’t Believe It’s Not Butter!® Spread and sugar until light and fluffy. Add the eggs in one at a time, followed by the remaining wet ingredients. Add the dry ingredients to the mixing bowl and stir until just combined. 

Turn the batter into the pan, then sprinkle with blueberries. Bake the lemon blueberry cake until a toothpick inserted in the center crack comes out clean or with a few moist crumbs, but no batter. 

Allow the lemon blueberry pound cake to cool in the pan on a wire rack for about 15 minutes before turning it out to cool completely on a rack before glazing.

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

Should I Use Fresh or Frozen Blueberries? 

This lemon blueberry loaf 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.

Can I Use Real Butter in This Recipe? 

If you’d rather make a classic, full-fat lemon pound cake recipe I recommend making my Better-Than-Starbucks Copycat Lemon Loaf. It doesn’t contain blueberries, but I bet you could add them in. 

Healthier Lemon Blueberry Pound Cake — The blueberry-lemon combo is always a win, and so is pound cake that won’t break your caloric piggybank. This Lemon Blueberry Pound Cake is a keeper!

Tips for Making Lemon Blueberry Pound Cake

I used a new technique to get the blueberries into the pound 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.

Lightened Up Blueberry Lemon Pound Cake

Lightened Up Blueberry Lemon Pound Cake

The blueberry-lemon combo is always a win, and so is pound cake that won’t break your caloric piggybank. This Lemon Blueberry Pound Cake is a keeper!

Yield: 10
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Cooling Time 1 hour
Total Time 2 hours 20 minutes

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

Instructions

    Make the Pound Cake:

    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 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.

    Make the Glaze:

    1. 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.
    2. Evenly (and liberally; I used much more than the photos show) drizzle glaze over bread before slicing and serving.

Notes

  • 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).

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 272Total Fat: 7gSaturated Fat: 1gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 56mgSodium: 173mgCarbohydrates: 49gFiber: 1gSugar: 33gProtein: 4g

More Blueberry Dessert Recipes:

ALL OF MY BLUEBERRY RECIPES!

ALL OF MY LEMON 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!!

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

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

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

Brown Sugar Blueberry Banana Bread with Blueberry Butter — Super moist blueberry banana bread made with Greek yogurt and dark brown sugar. Smear some homemade blueberry butter onto a slice of this blueberry brown sugar banana bread and prepare to fall in love! 

Crustless Blueberry Pie – a FAST, crustless, no-mixer dessert that’s perfect for summer entertaining, picnics, or potlucks!! Somewhere in between pie, cake, and blondies is what you get with this FABULOUS blueberry dessert recipe!

Blueberry Crisp — This blueberry crispis topped with a crunchy oat topping that’s impossible to resist! This fruit crisp is delicious as is, but you could also serve it with a dollop of whipped cream or a scoop of ice cream.

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

64 comments on “Lightened Up Blueberry Lemon Pound Cake”

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

  2. 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 :)

  3. 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!

  4. 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. :)

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

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

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

  8. 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!

  9. 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.

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

  11. 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.

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

  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. 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/

  15. 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.

  16. 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!

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

  18. 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!

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

  20. 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 :)

  21. 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!!

  22. 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.

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

  24. 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.

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

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