Blueberry pound cake is a dessert for all seasons, and I’ll explain why. With this batter, you can substitute the fruit all year round and prepare a different fruit pound cake based on seasonality. The origin of cakes and desserts, in particular, is closely linked to that of bread. Thus, the first cakes with the addition of honey, which was the first sweetener in history, constitute the elements for preparing desserts. Therefore, flour, milk, eggs, and cooked wine along with dried fruit were the only ingredients dating back to the Greek-Roman period of the earliest and simplest desserts, especially prepared during festivities.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Fall
- Energy 327.91 (Kcal)
- Carbohydrates 42.64 (g) of which sugars 22.10 (g)
- Proteins 5.91 (g)
- Fat 16.21 (g) of which saturated 2.88 (g)of which unsaturated 12.67 (g)
- Fibers 1.11 (g)
- Sodium 26.52 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs
- 180 g sugar
- 125 g fruit yogurt (I use lemon flavor)
- 140 g seed oil
- 280 g all-purpose flour
- 1 packet baking powder
- 1 lemon (zested)
- 150 g blueberries (fresh)
Tools
- Loaf Pan
- Stand Mixer
- Spatulas
Steps
Add the eggs, lemon zest, and sugar to the mixer and beat the ingredients.
Add the fruit yogurt of your choice, the sifted flour with the baking powder, the oil, and mix until all ingredients are incorporated.
Using a spatula, fold the blueberries from the center outwards, leaving some to top the pound cake.
Pour the batter into a 28 cm loaf pan; I used one for sandwich bread. Top with the reserved blueberries.
Bake in a preheated oven at 356°F (180°C) for 40 minutes.
Remove the pound cake from the oven and once slightly warm, remove it from the pan, transfer it to a wire rack, and let it cool completely.
Let it cool thoroughly before slicing.
Here is your butter-free blueberry pound cake ready.
Tips
I would also like to suggest the blueberry pancakes for a nutritious and tasty breakfast. Here is the link to the recipe.
https://blog.giallozafferano.it/vaipinacucina/pancake-ai-mirtilli/
https://blog.giallozafferano.it/vaipinacucina/pancake-ai-mirtilli/
FAQ
Can fresh blueberries be replaced with dried ones?
For the blueberry pound cake, it’s better to add fresh fruits. However, if you want to use dried blueberries, it’s best to soak them for an hour in water or rum if the cake is not intended for children.
