Delicious low fat blueberry pound cake drizzled with lemon glaze that melts in your mouth.
It’s already three weeks into 2015 and i am somewhat sticking to my resolutions. I still haven’t seen the inside of a gym, though i am sticking to my healthy eating habits. After 21 days of being good it seemed like the right time to bake a cake. A simple no frills delicious cake, so i went back into my archives and adapted this Vanilla Bean Pound Cake. Low fat baking spread was used in place of butter and layers of blueberries added.
This is a simple cake to make and it’s so delicious you won’t believe it contains no butter. I used fresh blueberries in the pound cake, frozen blueberries can be used as well. Though blueberries are not in season my local supermarkets still sell them, though they are a tad more expensive than in the summer. Tossing the blueberries in a tablespoon of flour stops them from sinking to the bottom of the cake pan.
Drizzle lemon glaze on cooled blueberry cake after baking to add that lovely citrusy flavour. The bursts of lemon combined with the delicious blueberry pound cake is just delightful.