Immaculate Bites · by Imma Adamu★ 4.6 (14)
Lemon Blueberry Pound Cake
NUTRITION · PER SERVING70M COOK
CAL 28%·PRO 26%
CARBS 65G47% OF CAL
5G FIBER19G OTHER41G TOTAL SUGAR
FAT 27G44% OF CAL
16G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist and fluffy lemon pound cake loaded with blueberries. Bright, tangy, and naturally sweet, perfect for breakfast or dessert.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 1-1½ cups (100-150g) blueberries ((fresh or frozen))
- ½ tablespoon (5g) cornstarch
- 2 cups (260g) all-purpose flour
- 2 teaspoons (8g) baking powder
- 1 tablespoon (6g) lemon zest
- 8 ounces (227g) unsalted butter
- 1½ cups (300g) granulated sugar
- 4 large eggs, (separated)
- 1 cup (245g) yogurt ((I used 2% Greek yogurt))
- 1 teaspoon (4g) vanilla extract
- ½ lemon, (juiced (about 2 tablespoons))
At a glance
PER SERVING · TIME 70M
CAL 28%·PRO 26%
CARBS 65G47% OF CAL
5G FIBER19G OTHER41G TOTAL SUGAR
FAT 27G44% OF CAL
16G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 55m
- Sodium
- 53mg
- Total sugar
- 41g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 179mg
- Calcium
- 33mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 53MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.