- June 2015 (3)
- May 2015 (5)
- April 2015 (3)
- March 2015 (7)
- February 2015 (6)
- January 2015 (6)
- December 2014 (4)
- November 2014 (4)
- October 2014 (7)
- September 2014 (6)
- August 2014 (7)
- July 2014 (7)
- June 2014 (7)
- May 2014 (6)
- April 2014 (2)
- March 2014 (2)
82 Total Posts
follow our RSS feed
Thursday, May 21, 2015
- 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
- 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
- ½ cup powdered sugar
- 1 tablespoon lemon juice
- Preheat oven to 350°F. Grease and flour a 9x5" loaf pan.
- 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.
- 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.
- 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.
- 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.
- 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