Moist, flavorful and absolutely delicious, this Lemon Blueberry Pound Cake is the perfect healthy dessert to enjoy. It's filled with fresh blueberries and refreshing lemon flavor, perfectly sweet yet made without refined sugars. The best lemon pound cake ever!
- 1 3/4 cups whole grain flour I used Spelt ***
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Himalayan salt
- 2 large eggs
- 1/2 cup Greek yogurt
- 1/3 cup extra virgin coconut oil melted and cooled to room temperature
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoon zest
- 2 tablespoon lemon juice
- 1 cup blueberries
Preheat oven to 350 F (176C). Grease and flour an 8x4x2 loaf pan.
In a large bowl, whisk together flour, baking powder, soda, and salt. Set aside.
In a separate bowl whisk together eggs, yogurt, oil, syrup, vanilla extract, and juice and zest. Stir in the dry ingredients and whisk until mixed through.
Gently fold blueberries into batter.
Pour the batter into the greased and floured loaf pan. Bake 50 minutes or until a toothpick poked into the center comes out clean.
As a measure I used US cup (240ml). Store the leftover cake at room temperature for 4 days or freeze for up to 3 months. ***To get the best moist and tender cake, use flour combo: 1 cup whole grain Spelt flour + 3/4 cup white Spelt flour.
Serving: 1slice | Calories: 171kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 112mg | Potassium: 125mg
Fiber: 2g | Sugar: 9g | Vitamin A: 45IU | Vitamin C: 2.6mg | Calcium: 34mg | Iron: 0.8mg