Blueberry Lemon Pound Cake

  • Recipe serves: 12
  • 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!® Spread
  • 3 large eggs
  • 1/2 tsp. vanilla extract
  • 1 Tbsp. grated lemon peel


  1. 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.
  2. 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.
  3. 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.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 170
Calories from Fat 50
Total Fat 6 g
Saturated Fat 1.5 g
Trans Fat 0 g
Cholesterol 45 mg
Sodium 150 mg
Total Carbs 27 g
Dietary Fiber 1 g
Sugars 14 g
Protein 3 g
Calcium 2 %
Iron 6 %
Vitamin C 4 %
Vitamin A 8 %