Lo-Cal Lemon-Blueberry Pound Cake
A light, lemon-blueberry pound cake with a tender crumb and fresh berry flavor, perfect for brunch, tea time, or a healthy dessert that delights the senses.
Ingredients
Instructions
- Cream sugar, margarine, and egg whites; beat for 4 minutes at medium speed.
- Add vanilla and lemon; stir to combine.
- Combine flour and baking soda; add to the mixture alternately with yogurt.
- Gently fold in blueberries.
- Pour batter into a greased 8-inch or 9-inch loaf pan.
- Bake at 350°F for 1 hour.
Tips & Substitutions
For a lighter version, consider using a sugar substitute like stevia or monk fruit sweetener. If you want to use whole eggs instead of just egg whites, reduce the margarine slightly to balance the fat content. You can swap the plain yogurt for Greek yogurt for added protein and a creamier texture. If blueberries are not available, try using raspberries or chopped strawberries instead.
Serving Suggestions
This lemon-blueberry pound cake is delightful on its own, but you can elevate it by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a cup of herbal tea or a glass of lemonade for a refreshing treat. It also makes a lovely addition to brunch alongside Tim'S 5 Minute Salad or Garden-Style Oven Peas.
Storage & Reheating
Allow the loaf to cool completely before storing. Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices for up to 3 months. To reheat, simply microwave individual slices for 10-15 seconds or enjoy them cold.
Nutrition & Diet Analysis (per serving)
Each serving of Lo-Cal Lemon-Blueberry Pound Cake contains roughly 572 calories, with 10g protein, 71g carbohydrates, and 24g fat. It is an excellent source of iron (27% of the Daily Value) and protein (20% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 832mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just toss them in a bit of flour before folding them into the batter to prevent them from sinking. No need to thaw them; they can go straight from the freezer into the batter.
How can I make this cake gluten-free?
To make this recipe gluten-free, replace the all-purpose flour with a gluten-free flour blend. Ensure the blend you use contains xanthan gum for proper texture. This substitution will provide a similar structure while still allowing you to enjoy this delicious cake.
What can I do if my cake is too dense?
If your cake turns out dense, it may be due to overmixing the batter or using too much flour. Be sure to measure your flour correctly by spooning it into the measuring cup and leveling it off. Mix just until combined, especially after adding the dry ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).