Description
Lightened Up Blueberry Lemon Pound Cake is a delightful blend of zesty lemon and sweet blueberries, creating a deliciously moist cake perfect for any occasion. Whether served at brunch or as a sweet treat throughout the day, this cake brings a burst of sunshine with every slice. Easy to make and visually appealing, it’s sure to impress friends and family, leaving them asking for the recipe!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- ¾ cup coconut sugar
- 3 large eggs (room temperature)
- Zest and juice of 1 lemon
- 1 tsp pure vanilla extract
- 1 cup fresh blueberries (or frozen)
- ½ cup Greek yogurt
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat butter and coconut sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest, juice, and vanilla.
- Gradually mix dry ingredients into the wet mixture alternately with Greek yogurt until just combined.
- Gently fold in blueberries.
- Pour batter into the prepared loaf pan and smooth the top. Bake for 55–60 minutes or until golden brown and a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg