Easiest 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 easy lemon blueberry 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.
What’s in Lemon Blueberry Pound Cake?
To make the 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
How to Make Lemon Blueberry Pound Cake
This homemade lemon blueberry pound cake recipe couldn’t be simpler to make! Here’s an overview of the recipe:
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 lemon blueberry loaf, you may substitute an equal amount of butter for the buttery spread. Bring the butter to room temperature before beginning the recipe. Or, try making my Better-Than-Starbucks Copycat Lemon Loaf instead. It doesn’t contain blueberries, but I bet you could add them in!
Can the Lemon Extract Be Substituted?
No, the lemon extract is an essential ingredient and cannot be omitted or substituted. Lemon oil isn’t a good substitute, nor is lemon juice (which would make the batter more acidic and alter the texture).
How to Store Pound Cake
The pound cake 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).
Tips for the Best 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.
More Blueberry Dessert Recipes:
ALL OF MY BLUEBERRY RECIPES! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my 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 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.
