Lemon-Blueberry Pound Cake
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
YIELD: 12 servings.
Pair a slice of this moist lemon-blueberry cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. —Rebecca Little, Park Ridge, Illinois
Ingredients
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1/3 cup butter, softened
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4 ounces cream cheese, softened
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2 cups sugar
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3 large eggs, room temperature
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1 large egg white, room temperature
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1 tablespoon grated lemon zest
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2 teaspoons vanilla extract
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2 cups fresh or frozen unsweetened blueberries
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3 cups all-purpose flour, divided
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup lemon yogurt
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GLAZE:
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1-1/4 cups confectioners' sugar
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2 tablespoons lemon juice
Directions
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1.
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, 1 at a time, beating well after each addition. Beat in lemon zest and vanilla.
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2.
Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture.
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3.
Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely.
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4.
In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.
Nutrition Facts
1 piece: 434 calories, 10g fat (6g saturated fat), 78mg cholesterol, 281mg sodium, 80g carbohydrate (54g sugars, 1g fiber), 7g protein.
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