Not So Healthy Healthier Blueberry Lemon Pound Cake
Indulge in the perfect balance of indulgence and wellness with this "Not So Healthy Healthier Blueberry Lemon Pound Cake." This recipe lightens up the classic pound cake by incorporating heart-healthy olive oil and protein-packed Greek yogurt, while still delivering the buttery richness and tender crumb you love. Bursting with fresh blueberries and zesty lemon, every slice is a burst of sweet and tangy flavor. Topped with a luscious lemon glaze, this cake is as visually stunning as it is delicious. Perfect for a weekend treat or special occasion, it’s a guilt-optional pleasure that pairs beautifully with tea or coffee. Whether you’re craving a healthier dessert or a delightful twist on tradition, this pound cake has it all!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.25 cups olive oil
- 1.25 cups granulated sugar
- 3 pieces large eggs
- 1 teaspoons vanilla extract
- 2 tablespoons fresh lemon zest
- 3 tablespoons fresh lemon juice
- 0.5 cups plain Greek yogurt (non-fat or low-fat)
- 1.5 cups fresh or frozen blueberries
- 1 cups powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Line the bottom with parchment paper for easier removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl or stand mixer, cream together the unsalted butter and olive oil until smooth and fluffy. Add the granulated sugar and beat until light and airy, about 2-3 minutes.
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Mix in the vanilla extract, lemon zest, and lemon juice.
Lower the mixer speed and alternate adding the flour mixture and Greek yogurt, beginning and ending with the flour. Mix just until the batter is smooth—do not overmix.
Gently fold in the blueberries with a rubber spatula until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan lightly on the countertop to remove any air bubbles.
Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. If the top starts browning too quickly, tent the pan loosely with aluminum foil halfway through baking.
Once baked, remove the pound cake from the oven and let it cool in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking together the powdered sugar and fresh lemon juice in a small bowl until smooth.
Drizzle the glaze over the cooled pound cake, allowing it to run down the sides for a rustic look. Let it set before slicing and serving.
Enjoy a slice of your 'Not So Healthy Healthier Blueberry Lemon Pound Cake' with tea or coffee!
Nutrition Facts
Calories |
4130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.8 g | 219% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 820 mg | 273% | |
| Sodium | 2139 mg | 93% | |
| Total Carbohydrate | 608.1 g | 221% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 400.6 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 290 mg | 22% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 967 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
