Blueberry Pound Cake Recipe

Nutrition Facts

  • One serving:
  • 1 slice
  • Calories:
  • 276
  • Fat:
  • 6 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 55 mg
  • Sodium:
  • 241 mg
  • Carbohydrate:
  • 52 g
  • Fiber:
  • 1 g
  • Protein:
  • 6 g


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Blueberry Pound Cake

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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!

SERVINGS: 16

CATEGORY: Lower Fat

METHOD: Baked

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

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
  • 1 carton (6 ounces) reduced-fat 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 mixing 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.


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