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Moist Blueberry Pound Cake

 Moist Blueberry Pound Cake
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!
16 ServingsPrep: 20 min. Bake: 65 min. + cooling


  • 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


  • 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

2 of 2

Moist Blueberry Pound Cake (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.