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Blueberry Pound Cake

Healthycooking's picture
Ingredients
  Granulated sugar 2 Cup (32 tbs)
  Light butter 1⁄2 Cup (8 tbs)
  1/3 reduced fat cream cheese 4 Ounce, softened (Half Of An 8-Ounce Block)
  Eggs 3 Large
  Egg white 1 Large
  All-purpose flour 3 Cup (48 tbs), divided
  Blueberries 2 Cup (32 tbs) (Fresh Or Frozen)
  Baking powder 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Low fat lemon yogurt 8 Ounce (1 Carton)
  Vanilla extract 2 Teaspoon
  Cooking spray 1 Tablespoon
  Powdered sugar 1⁄2 Cup (8 tbs)
  Lemon juice 4 Teaspoon
Directions

1. Preheat oven to 350°.
2. Beat first 3 ingredients with a mixer at medium
speed until well blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups,- level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl,- toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla,- pour batter into a 10-inch tube pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
3. Cool cake in pan on a wire rack 10 minutes,- remove from pan. Combine powdered sugar and juice in a small bowl,- drizzle over warm cake. Cut with a serrated knife.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Blueberry

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