The Very Best Lemon Blueberry Pound Cake

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Berries really do become the star fruit of the summer months. One in particular would be the dark purple, sometimes sweet and sometimes tart, blueberry. Usually available around the middle of August, they’re perfect for any of your summertime baking. The blueberry also freezes well. That purple skin is perfect at protecting the berry flavour while being stored in the freezer, so you can enjoy this loaf all year round.

Makes: 1 Loaf pan
Prep Time: 10 minutes
Cook Time: 35 to 45 minutes

Ingredients

  • 112g / 1/2 cup Crystal Margarine
  • 200g / 1 cup golden brown sugar
  • 2 eggs
  • 185g / 1 1/2 cups all-purpose flour
  • 60g / 1/2 cup whole wheat flour
  • 4g / 1/2 tsp baking soda
  • 4g / 1/2 tsp salt
  • 160g / 2/3 cup greek style yogurt
  • 4 Lemons, zested and juiced
  • 220g / 1 1/2 cup blueberries, fresh or frozen
  • 15g / 2 tbsp turbinado sugar, for topping

Directions

  1. Preheat oven to 350°F(175°C).
  2. In a large bowl, cream the Crystal margarine and sugar until light and fluffy with a hand held electric mixer, which takes approximately 4 minutes. Beat in the eggs, lemon juice, zest and yogurt and continue creaming for another minute.
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  4. In a separate bowl, whisk together the flour, baking soda and salt. Add the dry ingredients to the batter and mix just until combined.
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  6. Fold in the blueberries, just until combined, taking care not to crush them.
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  8. Line a loaf pan with Crystal Margarine and parchment. Pour the batter into the prepared pan, using a spatula to press the batter into the corners.
  9. Sprinkle the tops of the loaf with turbinado sugar.
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  11. Bake for 35 to 45 minutes or until the loaf springs back when pressed lightly in the centre with a fingertip and a wooden toothpick inserted in the centre comes out clean.
  12. Remove the loaf from the oven allowing it to cool for 20 minutes. Gently lift it out of the loaf pan using the parchment. Allow it to rest on a wire rack.
  13. This cake will keep for 3 days when stored in an airtight container or wrapped in plastic wrap.

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Chef Notes

  • If you can’t find fresh blueberries, it’s okay to use frozen. Just add them in with the flour to keep them from bleeding purple all over your batter.
  • If you want to play around with other whole grain flours try substituting the whole wheat with buckwheat or corn flour for a slightly nuttier flavour.

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