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Blueberry Pound Cake

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Ingredients
  Granulated sugar 2 Cup (32 tbs)
  Butter 1⁄2 Cup (8 tbs) (Such As Land O' Lakes)
  Less fat cream cheese 4 Ounce, softened
  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
  Lemon low fat yogurt 8 Ounce (1 Carton)
  Vanilla extract 2 Teaspoon
  Cooking spray 1
  Powdered sugar 1⁄2 Cup (8 tbs)
  Lemon juice 4 Teaspoon
Directions

1. Preheat oven to 350°.
2. Combine first 3 ingredients in a large bowl; beat at medium speed of a mixer 5 minutes or until well blended. Add eggs and egg white, 1 at a time, beating well after each addition. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt in a medium bowl; stir well. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla.
3. 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. Let cool in pan 10 minutes on a wire rack; remove from pan.
4. Combine powdered sugar and lemon juice in a small bowl; stir well. Drizzle over warm cake. Cut with a serrated knife.

Recipe Summary

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

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