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Blueberry Pound Cake Recipe

A lemony glaze tops off the old-fashioned flavor of this mouthwatering blueberry cake from Maxine Pierce in Biloxi, Mississippi. Folks will have a hard time believing it’s low-sugar and low-fat!

This recipe is:

Healthy

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Blueberry Pound Cake Recipe

Prep: 20 min. Bake: 65 min. + cooling

Yield: 16 Servings

20 65 85

Ingredients

2 cups fresh or frozen blueberries
3 cups all-purpose flour, divided
1/2 cup reduced-fat butter, softened
4 ounces reduced-fat cream cheese, cubed
2 cups sugar
2 teaspoons vanilla extract
3 eggs
1 egg white
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (6 ounces) lemon yogurt
GLAZE:
1/2 cup confectioners' sugar
4 teaspoons lemon juice

Directions

In a small bowl, combine blueberries and 2 tablespoons flour; set aside. In a large bowl, cream the butter, cream cheese, sugar and vanilla until light and fluffy. Add eggs and egg white, one at a time, beating well after each addition. Combine the baking soda, salt and remaining flour; add to creamed mixture alternately with yogurt. Fold in reserved blueberries.
Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, whisk glaze ingredients until smooth. Drizzle over warm cake. Yield: 16 servings.

Editor's Note: If using frozen blueberries, do not thaw. This recipe was tested with Land O'Lakes light stick butter.

Nutritional Facts 1 slice equals 276 calories, 6 g fat (3 g saturated fat), 55 mg cholesterol, 241 mg sodium, 52 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Blueberry Pound Cake in Light & Tasty April/May 2006, p31