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Moist Blueberry Pound Cake Recipe

Read Reviews (2)
4.67 2
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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!
TOTAL TIME: Prep: 20 min. Bake: 65 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 65 min. + cooling
MAKES: 16 servings

Ingredients

  • 2 cups fresh or frozen blueberries
  • 3 cups King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
Originally published as Blueberry Pound Cake in Light & Tasty April/May 2006, p31

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.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Moist Blueberry Pound Cake(2)

AVERAGE RATING
   (3)
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 (2)
4 Star
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MY REVIEW
Reviewed Dec. 20, 2011

Good flavor without being too heavy.

MY REVIEW
Reviewed Mar. 22, 2009

This Blueberry Pound Cake is DELICIOUS! Thank you Maxine for submitting such a wonderful, tasty and light pound cake recipe!

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