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Amazing Blueberry Lemon Cake

Published by Cheryl Mussatto, MS, RD, LD on Apr 6, 2020

My second favorite season is here (summer is my favorite) and what better recipe to bake than this moist, tender, and delicious cake made with fresh blueberries. Not only is this cake amazingly good but it requires only one bowl to prepare in and is an oh-so-festive dessert to serve up to family and friends. 

When I think of foods that fit springtime, I’m looking for something light, pretty, and fresh, just like this time of year. The flavors of this cake are bright with just the right hint of lemon, bursts of blueberries and will become a popular staple for the spring and summer months.

Of course, its meets the standards of offering good nutritional value thanks to the antioxidant-rich blueberries, calcium-rich cottage cheese (yes, you read that right!), and the fiber-filled whole wheat flour. If cottage cheese is not your thing, the best substitute is ricotta cheese at the same amount listed in the recipe. 

Add this to your recipe favorites and it’ll be your crowd-pleaser go-to over and over.

Photo by Cheryl Mussatto

Amazing Lemon Blueberry Pound Cake – Serving size – One 1-inch thick slice,

makes approximately 8 slices

Nutrition per serving: Calories – 225; Total Fat – 6.3 grams; Protein – 8 grams; Carbohydrates – 34 grams; Fiber – 3.3 grams; Sodium – 185 milligrams

Ingredients:

¾ cup sugar

5 tablespoons unsalted butter, room temperature

3 large eggs at room temperature

¾ cup cottage cheese or ricotta cheese

2 tablespoons lemon zest

2 tablespoons lemon juice plus 1 teaspoon, divided

1 teaspoon vanilla extract

1 ½ cups whole wheat flour

2 teaspoons baking powder

½ teaspoon salt

2 cups fresh blueberries

2 tablespoons powdered sugar 

Directions:

  • Preheat oven to 350 degrees F. Coat a 9 x 5 inch loaf pan with cooking spray, line bottom with parchment paper.
  • Place sugar and butter in a large bowl; beat with a mixer on medium-high speed until creamy
  • Beat in eggs, one at a time until mixed with sugar and butter.
  • Add to ingredients in the bowl, the cottage cheese, lemon zest, 2 tablespoons lemon juice and vanilla until just combined.
  • Sprinkle flour over batter, then sprinkle baking powder and salt evenly over flour. With the mixer on low speed, beat just until almost combined – DO NOT OVERMIX.
  • Add blueberries to batter and using a spatula, gently fold them into the batter, again just until mixed.
  • Place batter into the prepare loaf pan.
  • Bake for 1 hour or until edges begin to brown and a tester inserted in the center comes out clean.
  • Let cake cool in the pan on a wire rack for 20 minutes. Run a knife around the edge to loosen the cake, then invert it onto the rack. Remove parchment paper from the bottom and carefully turn cake right-side up.  Let cake cool completely.
  • Mix together the 2 tablespoons of powdered sugar with 1 teaspoon lemon juice until smooth. Brush or drizzle the glaze on top of cake.

 

 

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Cheryl Mussatto, MS, RD, LD

Cheryl Mussatto MS, RD, LD is a registered dietitian with a master’s degree in Dietetics and Nutrition from the University of Kansas and a bachelor’s degree in Dietetics and Institutional Management from Kansas State University. She is a clinical dietitian for Cotton O’Neil Clinics in Topeka and Osage City; an adjunct professor for Allen Community College, Burlingame, KS where she teaches Basic Nutrition; and is a freelance writer and blog contributor for Dr. David Samadi, Urologic Oncologist Expert and World Renowned Robotic Surgeon in New York City. Cheryl is also the author of The Nourished Brain, The Latest Science on Food’s Power for Protecting the Brain from Alzheimers and Dementia and The Prediabetes Action Plan and Cookbook, both available on Amazon in Kindle and paperback editions.

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