Bake Smarter: Your Guide to a Delicious & Healthy Blueberry Lemon Pound Cake with Mazola Corn Oil
This post is sponsored by BabbleBoxx.com on behalf of Mazola® Corn Oil.
For many of us, the thought of a warm, fresh-from-the-oven cake brings immense joy and comfort. Desserts hold a special place in our hearts and at our tables, creating moments of celebration and simple pleasure. While we cherish these indulgences, there’s a growing desire to make our favorite treats a little “better for us.” This modern culinary philosophy encourages us to enjoy delicious food without compromise, by thoughtfully selecting ingredients and making smart substitutions. This delightful blueberry lemon pound cake is a perfect example of such a transformation, proving that you don’t have to sacrifice exquisite flavor for well-being. It’s a moist, tender cake bursting with fruity and citrusy notes, all while being a lighter option for your dessert plate.
Why Mazola Corn Oil is Your Go-To for Healthier Baking
When I set out to create “better-for-you” recipes, especially reimagining beloved classics like this pound cake, my first consideration is always smart ingredient substitutions. For recipes that traditionally call for butter or other types of oil, I consistently reach for Mazola® Corn Oil. What makes Mazola Corn Oil an exceptional choice for health-conscious baking and cooking? Firstly, it is 100% pure corn oil and cholesterol-free, which is a significant advantage for those mindful of heart health. Replacing ingredients high in saturated fat and cholesterol with options like Mazola Corn Oil can be a simple yet impactful step towards a more balanced diet.
Beyond its health benefits, Mazola Corn Oil offers unparalleled versatility in the kitchen. It boasts a neutral taste, which is crucial in baking as it ensures that the natural flavors of your key ingredients – such as the bright, juicy blueberries and the vibrant, zesty lemon in our pound cake – truly shine through. There’s no overpowering oil flavor to mask the delicate balance of your dessert. Furthermore, Mazola Corn Oil has a high smoke point, making it incredibly suitable for a wide array of cooking methods, from high-heat stir-frying and sautéing to deep-frying and, of course, baking. This makes it a truly all-purpose cooking oil, a pantry staple perfect for almost any culinary task you can imagine. Its polyunsaturated fats are also recognized by the American Heart Association for their potential to help reduce blood cholesterol levels when used as part of a healthy eating plan.
Crafting a Lighter, Delicious Blueberry Lemon Pound Cake
It’s an open secret in our household that my husband and I share an undeniable, deep-seated love for all things dessert. From rich chocolates to fruity tarts, we enjoy them all. However, our passion for sweet treats is harmonized with a commitment to maintaining healthier eating habits. This duality led me to embark on a delightful challenge this week: reimagining a classic pound cake recipe. The core objective was clear – to create a moist, profoundly flavorful cake that aligns perfectly with our “better-for-you” philosophy, with heart-healthy Mazola Corn Oil playing a starring role in its transformation.
The beauty of this recipe lies in its simplicity. With just a few thoughtful and ingenious ingredient swaps, I was able to transform a traditional, heavier pound cake into this absolutely delicious, wonderfully lightened-up blueberry lemon pound cake. The entire process was surprisingly straightforward and accessible, beautifully demonstrating that healthier baking doesn’t have to be complicated, intimidating, or require obscure ingredients. The result is a cake that truly feels indulgent, rich in flavor and texture, yet offers the peace of mind that comes from knowing it’s prepared with mindful, health-conscious ingredients. It’s the perfect way to satisfy your sweet tooth without the extra guilt.
The Art of Smart Swaps: Maintaining Flavor and Texture
The true magic of this particular recipe resides in a few key ingredient modifications. These changes not only drastically improve its nutritional profile but do so without compromising on the incredible taste or the signature moist, tender texture that defines a truly great pound cake. Let’s delve into these brilliant substitutions:
- Mazola Corn Oil Replaces Butter: This is arguably the most significant swap. By using Mazola Corn Oil instead of butter, we effectively eliminate cholesterol from the recipe and introduce heart-healthy polyunsaturated fats. The corn oil contributes to a wonderfully moist and tender crumb, but unlike butter, it doesn’t leave the cake feeling heavy. Its neutral flavor also ensures the fruit and lemon flavors are prominent.
- Nonfat Greek Yogurt for Sour Cream: Traditional pound cake recipes often rely on sour cream for its fat content, which contributes to moisture and a delicate tenderness. By substituting nonfat Greek yogurt, we successfully maintain that crucial moisture and introduce a subtle, pleasant tang, all while significantly reducing the fat content and adding a beneficial boost of protein. It’s a win-win for both the cake’s texture and its nutritional value.
- Sugar Substitute for Granulated Sugar: To further lighten the cake and make it more accessible for those managing their sugar intake, a baking-friendly sugar substitute was employed. This dramatically lowers both the calorie count and the sugar content, allowing you to enjoy a sweet treat with fewer concerns. For this recipe, we opted for a no-calorie sweetener made with sucralose, but you are welcome to choose any baking-appropriate sugar substitute that suits your dietary preferences.
The culmination of these thoughtful changes resulted in a pound cake that is not only exquisitely moist and incredibly delicious but also stands as a lighter, “guilt-free” dessert option. It’s perfectly suited for enjoying as a sweet and satisfying finish after a lightened-up meal, providing a delightful experience without weighing you down or derailing your healthy eating goals.
Guilt-Free Blueberry Lemon Pound Cake Recipe
This delightful blueberry lemon pound cake is remarkably simple to prepare, making it an accessible baking project for home cooks of all skill levels, from beginners to seasoned bakers. The clear steps and common ingredients ensure a successful outcome every time. Let’s gather our wholesome ingredients and dive into the enjoyable process of creating this fantastic treat.
Ingredients You’ll Need:
To create this wholesome and flavorful cake, you’ll need the following carefully selected ingredients: 1/2 cup Mazola Corn Oil (the foundation of our healthier bake, ensuring moisture and a neutral base), 1 cup sugar substitute suitable for baking (we used a no-calorie sweetener with sucralose, providing sweetness without the added sugar), 3 large eggs (for structure and richness), 1 teaspoon pure vanilla extract (for classic warmth), 1 teaspoon bright lemon extract (which gives our cake its wonderful, zesty zing!), 2/3 cup water (to hydrate the batter), 1 cup nonfat Greek yogurt (our secret for moisture and a protein boost), 15.25 ounces yellow cake mix (for simplicity and consistent results), 1 cup all-purpose flour (to enhance texture and body beyond the cake mix), and finally, 1 pint fresh blueberries (rinsed and thoroughly dried, to prevent sinking and ensure vibrant bursts of fruit).
Step-by-Step Baking Instructions:
1. Preheat Oven and Prepare Pan: Begin by preheating your oven to a steady 350°F (175°C). Next, take a 10-inch bundt pan and lightly grease it with a little Mazola Corn Oil or non-stick spray, then dust it evenly with flour. Ensure every nook and cranny is coated to prevent the cake from sticking. This crucial step guarantees a beautiful, intact cake when it’s time to unmold.
2. Creaming the Foundation: In a large mixing bowl, combine the Mazola Corn Oil and your chosen sugar substitute. Using an electric mixer, beat these two ingredients together on medium speed until they are light, fluffy, and well combined. This process incorporates air and forms the essential, sweet base of your cake’s texture.
3. Incorporating Wet Ingredients: Gradually add the eggs to the mixture, one at a time, beating well after each addition to fully incorporate them and build the batter’s structure. Then, stir in the pure vanilla extract, the bright lemon extract (which provides that irresistible citrus aroma and flavor!), the water, and the nonfat Greek yogurt. Continue mixing until all the wet ingredients are thoroughly combined and the batter appears smooth and cohesive.
4. Adding Dry Ingredients: Reduce the mixer speed to low. Slowly and gradually add the yellow cake mix and the additional all-purpose flour to the wet ingredients. Beat only until everything is just incorporated. It is very important to be careful not to overmix at this stage, as overmixing can develop the gluten too much, resulting in a tough or dry cake. A few small lumps in the batter are perfectly normal and will bake out beautifully.
5. Gently Fold in the Blueberries: With the mixer off, gently fold in the rinsed and thoroughly dried blueberries using a spatula. It’s important to be gentle to avoid crushing the delicate berries, which could release too much juice and potentially tint your batter an unappealing color. Distribute them as evenly as possible throughout the batter.
6. Bake to Perfection: Carefully pour the prepared batter evenly into your greased and floured bundt pan. Place the pan in the center of your preheated oven and bake for approximately 50 minutes. The cake is ready when a toothpick inserted near the center comes out clean. Keep in mind that baking times can vary slightly depending on your specific oven, so always rely on the toothpick test for accuracy.
7. Cool and Unmold with Care: Once baked and golden brown, remove the bundt pan from the oven and allow the cake to cool in the pan for precisely 10 minutes. This initial cooling period is absolutely crucial: it allows the cake’s structure to firm up and prevents it from breaking or crumbling when you attempt to unmold it. After 10 minutes, carefully invert the bundt pan onto a serving plate or a wire rack to fully remove the pound cake. Let it cool completely on the rack before attempting to slice and serve for the best texture and clean cuts.
Serving Suggestions for Your Lightened-Up Treat
This blueberry lemon pound cake is an absolute delight on its own, perfectly showcasing its vibrant fruit flavors, zesty lemon notes, and wonderfully moist texture. It truly needs no embellishment to be enjoyed. However, for those who appreciate an extra touch of elegance or a whisper more sweetness, consider a few simple serving ideas. A light dusting of powdered sugar adds a classic, delicate finish. Alternatively, a dollop of fresh whipped cream (or a healthier, lighter yogurt-based cream) can elevate the experience. For an extra burst of lemon, a simple lemon glaze, made with a small amount of powdered sugar and fresh lemon juice, drizzled over the top would be exquisite. A side of fresh, plump berries would also complement the cake beautifully, adding freshness and contrasting textures. This pound cake makes a perfect, impressive yet easy dessert for family gatherings, a lovely and refreshing addition to a weekend brunch, or a satisfyingly wholesome snack to enjoy with your afternoon tea or coffee.
We genuinely hope that you and your loved ones enjoy this delicious, better-for-you blueberry lemon pound cake as much as we do. It’s a wonderful testament to how simple yet thoughtful ingredient choices, like opting for Mazola Corn Oil, can truly elevate your baking. You can achieve incredible flavor and texture, all while bringing healthier indulgence into your kitchen and onto your family’s table. Happy baking!
More Delicious Lemon and Blueberry Desserts
- Blueberry Fluff Salad
- Blueberry Delight
- Lemon Blueberry Dump Cake
- Lemon Lush
- Lemon Blueberry Bread Pudding
Better for You Blueberry Lemon Pound Cake
Author: Jaclyn
Ingredients
- 1/2 cup Mazola® Corn Oil
- 1 cup sugar substitute
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2/3 cup water
- 1 cup nonfat Greek yogurt
- 15.25 ounces yellow cake mix
- 1 cup all-purpose flour
- 1 pint blueberries rinsed and dried
Instructions
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Preheat oven to 350 F. Grease a 10 inch bundt pan and set aside.
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Using an electric mixer, beat Mazola and sugar substitute on medium speed until well combined. Add eggs and beat until combined. Add vanilla, lemon extract, water, and yogurt, beating until well mixed. Reduce speed to low and slowly add cake mix and flour, beating until just incorporated.
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Gently stir in blueberries.
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Pour batter into prepared bundt pan and bake until toothpick inserted near center comes out clean, about 50 minutes. Allow 10 minutes to cool before turning onto a plate or wire rake to remove cake.
Nutrition
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This recipe was shared over on The Weekend Potluck and Meal Plan Monday!