Best 5 Not So Healthy Healthier Blueberry Lemon Pound Cake Recipes

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Tantalize your taste buds with our delightful Not-So-Healthy Healthier Blueberry Lemon Pound Cake, a culinary symphony that harmonizes the classic flavors of pound cake with a refreshing citrus twist and the juicy burst of blueberries. This tantalizing treat is a perfect balance of indulgence and better-for-you ingredients.

In this collection of recipes, we present two variations of this delectable cake: the original Not-So-Healthy version and its Healthier counterpart. The original recipe embraces the richness of butter and sugar, resulting in a moist and dense crumb that melts in your mouth. The Healthier version, on the other hand, offers a lighter and healthier twist, using wholesome ingredients like whole wheat flour, Greek yogurt, and natural sweeteners, without compromising on flavor.

Both recipes are bursting with the vibrant flavors of lemon and blueberries. The lemon zest and juice infuse the cake with a bright and tangy citrus note, while the plump blueberries add a burst of juicy sweetness and a pop of color. Whether you prefer the classic decadence of the original recipe or the guilt-free indulgence of the Healthier version, this collection has something for every palate.

Here are our top 5 tried and tested recipes!

LEMON BLUEBERRY POUND CAKE



Lemon Blueberry Pound Cake image

Loaded with blueberries and bright flavor, this lemon blueberry pound cake makes a wonderful brunch (or anytime) cake.

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Yield One 9x5-inch loaf cake (8 to 10 servings)

Number Of Ingredients 13

½ cup milk
1 tablespoon grated lemon zest, packed (see note)
2 tablespoons fresh lemon juice
2 cups + 1 teaspoon all-purpose flour, spooned into measuring cup and leveled-off with a knife
¼ teaspoon baking soda
¼ teaspoon salt
1 cup blueberries (if using frozen blueberries, do not defrost)
1 stick (½ cup) unsalted butter, softened
1¼ cups granulated sugar
2 large eggs
¾ cup confectioners' sugar
¼ teaspoon lemon zest, packed
1½ tablespoons fresh lemon juice

Steps:

  • Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.
  • In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that's okay.)
  • In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
  • In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
  • Transfer the batter into the prepared pan and smooth the top.
  • Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
  • When the cake is cool, transfer it to a serving platter.
  • Make the glaze: In a small bowl, mix together the confectioners' sugar, lemon zest, and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap.
  • Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)
  • Note: You'll need 2 large lemons for the entire recipe. Be sure to zest them before you juice them.

Nutrition Facts : ServingSize 1 slice, Calories 323, Fat 10 g, Carbohydrate 56 g, Protein 3 g, SaturatedFat 6 g, Sugar 36 g, Fiber 1 g, Sodium 97 mg, Cholesterol 26 mg

BLUEBERRY-LEMON POUND CAKE



Blueberry-Lemon Pound Cake image

This is a tangy variation of an old recipe. Blueberry pound cake with the added spark of lemon. I love it and so do my kids.

Provided by LDYBRD

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 9

2 cups butter, softened
3 cups white sugar
1 cup milk, room temperature
6 eggs
2 teaspoons lemon extract
1 tablespoon baking powder
4 cups unbleached all-purpose flour
1 teaspoon grated lemon zest
2 cups fresh blueberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed. Be sure to scrape the bottom and sides of the bowl often. Fold in the blueberries. Spoon the batter into the prepared pan.
  • Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.

Nutrition Facts : Calories 509 calories, Carbohydrate 65.1 g, Cholesterol 132 mg, Fat 25.5 g, Fiber 1.3 g, Protein 6.5 g, SaturatedFat 15.4 g, Sodium 288.2 mg, Sugar 40.2 g

LEMON-BLUEBERRY POUND CAKE



Lemon-Blueberry Pound Cake image

Pair a slice of this moist lemon-blueberry cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. -Rebecca Little, Park Ridge, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 16

1/3 cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
3 large eggs, room temperature
1 large egg white, room temperature
1 tablespoon grated lemon zest
2 teaspoons vanilla extract
2 cups fresh or frozen unsweetened blueberries
3 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup lemon yogurt
GLAZE:
1-1/4 cups confectioners' sugar
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. , Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.

Nutrition Facts : Calories 434 calories, Fat 10g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 281mg sodium, Carbohydrate 80g carbohydrate (54g sugars, Fiber 1g fiber), Protein 7g protein.

BLUEBERRY LEMON POUND CAKE



Blueberry Lemon Pound Cake image

Categories     Cake     Mixer     Egg     Dessert     Bake     Blueberry     Lemon     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield One 10-inch bundt cake

Number Of Ingredients 15

For the cake
1/3 cup milk
6 large eggs
1 1/2 tablespoons vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon double-acting baking powder
1 1/4 teaspoons salt
3 sticks (1 1/2 cups) unsalted butter, softened
1/2 cup granulated sugar
3/4 cup firmly packed light brown sugar
1/4 cup freshly grated lemon zest
3 cups picked over blueberries, tossed with 1 1/2 tablespoons flour
For the syrup
1/3 cup fresh lemon juice
1/2 cup granulated sugar

Steps:

  • Make the cake:
  • In a small bowl whisk together the milk, the eggs, and the vanilla. Into a bowl sift together the flour, the baking powder, and the salt. In a large bowl with an electric mixer cream the butter with the granulated sugar, the brown sugar, and the zest until the mixture is light and fluffy, add the flour mixture alternately with the egg mixture, beginning and ending with the flour mixture and beating the batter after each addition until it is just combined, and fold in 1 1/2 cups of the blueberries. Spoon one third of the batter into a greased and floured 10-inch (3-quart) bundt pan, spreading it evenly, and sprinkle 1/2 cup of the remaining blueberries over it. Spoon half the remaining batter into the pan, spreading it evenly, and sprinkle 1/2 cup of the remaining blueberries over it. Spoon the remaining batter into the pan, spreading it evenly, sprinkle the remaining blueberries over it, and bake the cake in the middle of a preheated 350°F. oven for 1 hour to 1 hour and 10 minutes, or until it is golden and a tester comes out clean.
  • Remove the cake from the oven, poke the top immediately all over with a wooden skewer, and brush it with half the syrup. Let the cake cool in the pan on a rack for 10 minutes, invert it onto the rack, and poke it all over with the skewer. Brush the cake with the remaining syrup.
  • Make the syrup while the cake is baking:
  • In a small saucepan combine the lemon juice and the sugar, bring the mixture to a boil, stirring until the sugar is dissolved, and remove the pan from the heat.

LEMON BLUEBERRY POUND CAKE



Lemon Blueberry Pound Cake image

i got this out of cooking light a few years back. it is my oldest sons first choice for a birthday cake! i have made it in a regular loaf pan with good results. i also double the batch to freeze for later.enjoy!!!

Provided by kimbearly

Categories     Dessert

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 15

2 cups sugar
1/2 cup light butter
4 ounces reduced-fat cream cheese
3 large eggs
1 large egg white
3 cups flour, divided
2 cups blueberries, fresh or frozen
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) carton lemon low fat yogurt
2 teaspoons vanilla extract
cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice

Steps:

  • preheat oven to 350 degrees.
  • beat 1rst 3 ingredients at medium speed till well blended (about 5 minutes).
  • add eggs and egg white, 1 at a time, till each is well blended.
  • save 2 tablespoons of flour and set aside.
  • add remaining flour to batter with baking powder,soda, and salt.
  • add yogurt and mix well.
  • mix remaining flour with blueberries till coated.
  • add blueberries and vanilla, mix by hand to incorporate berries without mashing.
  • bake in a greased tube pan at 350 degrees for 70 miutes.
  • cool for 10 minutes and remove from pan.
  • in a small bowl mix lemon juice and powdered sugar till syrupy.
  • drizzle over cake.

Nutrition Facts : Calories 462.9, Fat 10.3, SaturatedFat 5.7, Cholesterol 75.1, Sodium 362.7, Carbohydrate 84.7, Fiber 1.7, Sugar 54.1, Protein 8.6

Tips:

  • Use fresh, ripe blueberries. Fresh blueberries will give your cake the best flavor. If you can't find fresh blueberries, you can use frozen blueberries. Just be sure to thaw them before using.
  • Don't overmix the batter. Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
  • Use a loaf pan that is at least 9x5 inches. A smaller loaf pan will make the cake too thick and dense.
  • Bake the cake until a toothpick inserted into the center comes out clean. This will usually take about 50-60 minutes.
  • Let the cake cool completely before frosting it. This will help the frosting to set properly.

Conclusion:

This not-so-healthy, healthier blueberry lemon pound cake is a delicious and easy-to-make treat. It's perfect for breakfast, brunch, or dessert. The cake is moist and flavorful, with a perfect balance of sweetness and tartness. The frosting is smooth and creamy, and adds a touch of extra sweetness. This cake is sure to be a hit with everyone who tries it.

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