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Low Calorie and Full of Flavor Menu CTA 2020

Blueberry Lemon Pound Cake



For the cake:

  • 3 cups flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter at room temperature
  • 3 cups sugar
  • 6 large eggs at room temperature
  • 1 teaspoon vanilla
  • Grated zest of two lemons
  • 1 cup sour cream
  • 1 cup California Giant blueberries

For the lemon glaze:

  • Zest of one lemon
  • 1 cup fresh squeezed lemon juice
  • ¼ cup water
  • 2/3 cup sugar

For the candied lemons:

  • 2 lemons

  • 1 cup sugar

  • 2 tablespoons fresh squeezed lemon juice

  • ¾ cup water


For the cake:

  1. Preheat oven to 325 degrees. Butter and flour a Bundt pan.
  2. Combine flour, baking powder, baking soda and salt. Set aside. Using a handheld electric mixer or stand mixer, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time. Then add the vanilla and lemon zest. On low speed, add 1/3 of the flour mixture. Then add ½ cup sour cream. Add another 1/3 of the flour mixture. Add the remaining ½ cup of sour cream. Then add the remaining flour mixture. Finally, fold in the blueberries.
  3. Spread the mixture evenly in the Bundt pan. Bake for about 1 hour and 15 minutes, or until a wood skewer comes out clean. Transfer to a wire rack and cool for ten minutes. Invert cake onto plate and drizzle cake with syrup.

For the lemon glaze:

  1. Bring the zest, lemon juice, sugar and water to a boil over high heat.
  2. Continue to cook and reduce, about 5 – 10 minutes, before mixture starts to brown. Cool slightly.

For the candied lemons:

  1. Cut lemons into small slices, about 1/8”. Make sure to discard seeds.
  2. In a large skillet over medium heat, stir together the sugar, lemon juice, and water. Stir until sugar dissolves. Add lemon slices and simmer, keeping slices in a single layer. Simmer for about 15 minutes, or until lemons are slightly translucent.
  3. Using tongs lay slices on wax paper and cool completely. Decorate cake to your liking with the candied slices. Enjoy!
prep time
total time
CALORIESper serving
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45 minutes
2 hours
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