The BLUEBERRY POUND CAKE WITHOUT BUTTER is the right answer if you are looking for a sweet yet light option for breakfast or a snack. This delicious cake is easy and quick to prepare, without the use of butter, thanks to the use of vegetable oil.
The Blueberry Pound Cake Without Butter is a delicious and light alternative to traditional desserts. It is perfect for starting the day with a tasty but not too caloric breakfast. Also, it is easy to prepare even for those who are not experts in the kitchen. The blueberries add a note of freshness and a touch of color to the cake.
Pound cakes are a classic in sweet cuisine, but they often contain a good amount of butter. This butter-free variant shows that it’s possible to achieve a result just as soft and tasty using vegetable oil, making it a lighter choice suitable for those looking for healthier options.
The blueberry pound cake recipe is very simple and quick. It is ideal to serve both for breakfast and snack, for the whole family.
Join me in the kitchen today for the blueberry pound cake without butter.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 3 eggs
- 1/3 cup extra virgin olive oil
- 3/4 cup sugar
- 1 lemon zest
- Half packet baking powder
- 7 oz dried cranberries (or fresh)
Steps
Preheat the oven to 350°F and grease and flour a loaf pan or two pans and line it with parchment paper.
In a bowl, beat the eggs and sugar until you get a frothy mixture.
Add the oil, continuing to mix.
Incorporate the sifted flour with the baking powder, grated lemon zest, and a pinch of salt. Mix everything well until you get a homogeneous dough.
Add the blueberries to the dough and mix gently.
Pour the batter into the prepared pan and level it with a spatula.
Bake for about 40-45 minutes or until the pound cake is golden on the surface and a toothpick inserted in the center comes out clean.
Once cooked, let the pound cake cool before removing it from the mold.
Bon appétit
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Discover how to prepare a Blueberry Pound Cake Without Butter, a perfect sweet for a light and tasty breakfast. An easy and quick recipe using vegetable oil instead of butter. Delight your palate with this healthier option.
Blueberry Pound Cake without Butter
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FAQ (Questions and Answers) Blueberry Pound Cake without Butter
Can I use frozen blueberries for this recipe?
Yes, it is absolutely possible to use frozen blueberries instead of fresh ones. Make sure not to thaw them before use and add them directly to the batter.
Can I substitute vegetable oil with another?
Yes, you can substitute vegetable oil with sunflower oil, but you can also experiment with other vegetable oils like coconut oil or light olive oil. This variation can affect the final taste of the pound cake, so choose an oil you prefer.
How can I store the blueberry pound cake?
You can store the blueberry pound cake in an airtight container at room temperature for 2-3 days. If you want to keep it fresh longer, you can wrap it well in plastic wrap and store it in the refrigerator for about a week. Alternatively, you can freeze it for several months in a sealed food bag.
Can I add other ingredients like nuts or chocolate?
Certainly! This basic recipe is highly adaptable. You can add chopped nuts, chocolate chips, raisins, or other ingredients as you like to customize your pound cake. Add them when incorporating the blueberries.
Is this recipe suitable for those who are lactose intolerant?
The basic Pound Cake recipe is lactose-free.
