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Moderation Maven

Dishing Up the Best Ingredients for a Healthy Lifestyle
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Recipe Rescue: Blueberry Lemon Pound Cake


Blueberry and lemon are a natural duo, with the bright, tart citrus complementing fruity sweetness. It's no surprise, then, that the two are often combined in cakes, adding another dimension of buttery goodness. But don't be fooled by the healthy-sounding name! Pound cakes pack in the fat and calories, even when fruit is involved.
So here are some options to enjoy this tasty treat, Moderation-Maven style:
  • Try my tweaked recipe to save 150 calories and 14 grams of fat compared to the original
  • Skip the glaze to save another 30 calories
  • Enjoy half a slice (with glaze) along with a dollop of whipped topping and more fresh berries for a light, summery dessert under 200 calories
  • You can even enjoy a slice as your grain option at breakfast! Leave unglazed and include a protein-rich food such as eggs, nuts or nut butter, dairy (yogurt, milk, or cheese) and additional fruit if desired


Blueberry Lemon Pound Cake (Printable PDF Version)

Makes one 9x5" loaf


Ingredients

  • ½ cup butter, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla extract
  • 1-2 cups fresh blueberries
  • ½ cup white whole wheat flour
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 5.3 ounce cup lemon Greek yogurt

For glaze:

  • ½ cup powdered sugar
  • 1 tablespoon lemon juice

Directions

  1. Preheat oven to 350°F. Grease and flour a 9x5" loaf pan.
  1. In a large bowl, cream together butter and sugar using an electric mixer until blended. Beat in eggs one at a time, beating well after each. Beat in lemon zest and vanilla extract.
  2. In another bowl, whisk together the flours with baking powder, baking soda, and salt. Add half of the dry ingredients to the butter, sugar, and egg mixture and beat until combined. Add ½ of the yogurt and beat until combined. Repeat with remaining dry ingredients and yogurt.
  3. Pour 1/3 of the batter into the prepared pan, then sprinkle some of the blueberries over the batter. Pour the next 1/3 of the batter over the berries, and sprinkle more blueberries on top. Repeat with remaining batter and berries.
  4. Bake 60-75 minutes; around 60 minute mark, place aluminum foil over the top of the loaf (to prevent top from getting too brown before center is cooked through). When a toothpick inserted in center comes out clean, remove pan from oven. Cool in pan 10 minutes before transferring to wire rack. Cool completely.
  5. To make glaze, mix together powdered sugar and lemon juice until smooth. Drizzle over cooled loaf.*

*To serve for breakfast, enjoy a full slice (no glaze) as your grain option. Include a serving of a protein-rich food such as eggs, nuts or nut butter, dairy (yogurt, milk, or cheese) and additional fruit if desired. To serve as a dessert, glaze the loaf and serve half a slice with whipped topping and additional fresh berries.

Nutrition Facts (1 slice, unglazed): Calories 295, Total Fat 11g (Saturated 6g), Cholesterol 88mg, Sodium 265mg, Total Carbohydrate 44g, Dietary Fiber 3g, Protein 6g, Vitamin A 7% DV, Vitamin C 4% DV, Calcium 5% DV, Iron 8% DV

Nutrition Facts (1/2 slice, glazed): Calories 160, Total Fat 6g (Saturated 3g), Cholesterol 44mg, Sodium 130mg, Total Carbohydrate 25g, Dietary Fiber 1g, Protein 3g, Vitamin A 4% DV, Vitamin C 3% DV, Calcium 2% DV, Iron 4% DV

 


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