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Blueberry Lemon Pound Cake
I CAN'T BELIEVE IT'S NOT BUTTER! US9Ingredients
85Minutes
180Calories
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Ingredients
US|METRIC
12 SERVINGS
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Directions
- Preheat oven to 350°. Spray 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan with no-stick cooking spray for baking (or grease and flour); set aside. Toss blueberries with 1 tablespoon of the flour in medium bowl until evenly coated; set aside. Combine remaining flour, baking powder and salt in medium bowl; set aside.
- Beat sugar and I Can't Believe It's Not Butter!® Spread with electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla. Beat in flour mixture until just blended. Stir in blueberries and lemon peel. Spoon batter into prepared pan.
- Bake 1 hour 10 minutes or until lightly browned and toothpick inserted in center of cake comes out clean. Cool 10 minutes on wire rack; remove from pan and cool completely.
NutritionView More
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180Calories
Sodium
Fat
Protein
Carbs
Fiber
Calories180Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol55mg18% |
Sodium150mg6% |
Potassium45mg1% |
Protein3g6% |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber<1g3% |
Sugars14g28% |
Vitamin A8% |
Vitamin C4% |
Calcium2% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.