Not-So Healthy - Healthier Blueberry Lemon Pound Ca

Name: Not-So Healthy - Healthier Blueberry Lemon Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 1/2 cup fat free Greek yogurt; 1 teaspoon vanilla extract; 1/4 teaspoon lemon extract; 1 cup all-purpose flour; 3/4 cup whole wheat pastry flour; 3/4 cup sugar; 1 tablespoon lemon zest (zest of one lemon); 1 1/2 teaspoons baking powder; 3/4 teaspoon salt; 1/8 teaspoon ground cinnamon; 1/2 cup unsalted butter, softened; 2 cups blueberries

Servings: persons

3 eggs
1/2 cup fat free Greek yogurt
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
1 cup all-purpose flour
3/4 cup whole wheat pastry flour
3/4 cup sugar
1 tablespoon lemon zest (zest of one lemon)
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
2 cups blueberries

1
Preheat oven to 350 F.
2
Grease and flour a loaf pan.
3
In a large bowl combine the flours, sugar, lemon zest, baking powder, salt and cinnamon. Using an electric mixer, mix for one minute at low speed to combine.
4
Combine eggs, yogurt, vanilla and lemon extract in a medium bowl. Lightly whisk to combine. It will look like a creamy yellow yogurt.
5
Add butter and half of the egg mixture to the flour mixture. Mix at high speed for one minute.
6
Add remaining egg mixture in 2 batches, mixing 30 seconds after each addition. Batter should be light and fairly fluffy.
7
Gently fold in the blueberries. Pour batter into prepared loaf pan. Bake one hour, or until a toothpick inserted in the center comes clean.
8
Remove from oven and run sharp knife around edges of cake. Let rest 10 minutes. Turn out onto a rack and cool completely.

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 eggs, 1/2 cup fat free Greek yogurt, 1 teaspoon vanilla extract, 1/4 teaspoon lemon extract, and more.

Yes, Not-So Healthy - Healthier Blueberry Lemon Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Not-So Healthy - Healthier Blueberry Lemon Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions