- Recipe serves 12 servings
- Prep Time 15 min
- Cook Time 1 hr 10 min
- 1 cup fresh blueberries
- 1 1/2 cups all-purpose flour, divided
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup sugar
- 1/2 cup I Can’t Believe It’s Not Butter!® Original Spread
- 3 large eggs
- 1/2 tsp. vanilla extract
- 1 Tbsp. grated lemon peel
Preheat oven to 350°. Spray 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan with no-stick cooking spray for baking (or grease and flour); set aside. Toss blueberries with 1 tablespoon of the flour in medium bowl until evenly coated; set aside. Combine remaining flour, baking powder and salt in medium bowl; set aside.
Beat sugar and I Can’t Believe It’s Not Butter!® Spread with electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla. Beat in flour mixture until just blended. Stir in blueberries and lemon peel. Spoon batter into prepared pan.
Bake 1 hour 10 minutes or until lightly browned and toothpick inserted in center of cake comes out clean. Cool 10 minutes on wire rack; remove from pan and cool completely.