Blueberry Pound Cake Recipe
🕒 Cook Time: 1 hour 15 minutes
🕒 Prep Time: 15 minutes
🕒 Total Time: 1 hour 30 minutes
Description:
Indulge in the delightful flavors of this Blueberry Pound Cake recipe from lovewithrecipes.com. This moist and flavorful cake is perfect for dessert lovers and can be enjoyed on weeknights or for special occasions. Bursting with fresh blueberries, this cake is a healthier option without compromising on taste.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 cups | Granulated sugar |
| 1/2 cup | Light butter |
| 1/3 cup | Reduced-fat cream cheese |
| 3 | Eggs |
| 1 | Egg white |
| 3 cups | All-purpose flour |
| 2 cups | Fresh blueberries |
| 1 cup | Frozen blueberries |
| 2 tsp | Baking powder |
| 1/2 tsp | Baking soda |
| 1/2 tsp | Salt |
| 8 oz | Lemon low-fat yogurt |
| 1/2 cup | Powdered sugar |
| 4 tbsp | Lemon juice |
| 1 tsp | Vanilla extract |
Instructions:
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Preheat Oven: Preheat your oven to 350 degrees Fahrenheit.
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Prepare Batter: In a large mixing bowl, combine granulated sugar, light butter, and reduced-fat cream cheese. Beat at medium speed using a mixer for about 5 minutes or until the mixture is well blended.
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Add Eggs: Add the eggs and egg white one at a time, beating well after each addition.
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Coat Blueberries: In a small bowl, toss 2 tablespoons of flour with the fresh blueberries until coated.
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Mix Dry Ingredients: In another medium-sized bowl, combine the remaining flour with baking powder, baking soda, and salt. Stir well to ensure the dry ingredients are evenly distributed.
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Alternate Mixing: Gradually add the flour mixture to the sugar mixture, alternating with the lemon low-fat yogurt. Begin and end with the flour mixture, ensuring each addition is well incorporated.
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Fold in Blueberries: Gently fold in the coated fresh blueberries and frozen blueberries, along with vanilla extract, into the batter.
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Prepare Pan: Pour the batter into a 10-inch tube pan coated with cooking spray, spreading it evenly.
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Bake: Place the pan in the preheated oven and bake at 350 degrees Fahrenheit for 1 hour and 10 minutes, or until a wooden pick inserted into the center comes out clean.
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Cool: Allow the cake to cool in the pan for 10 minutes on a wire rack. Then, carefully remove it from the pan.
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Prepare Glaze: In a small bowl, combine powdered sugar and lemon juice, stirring well until smooth.
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Drizzle and Serve: Drizzle the lemon glaze over the warm cake for added sweetness and flavor. Use a serrated knife to cut the cake into slices.
Nutritional Information (Per Serving):
- Calories: 284.6
- Fat: 6.3g
- Saturated Fat: 3.5g
- Cholesterol: 50.7mg
- Sodium: 207.6mg
- Carbohydrates: 52.6g
- Fiber: 1.1g
- Sugar: 33.4g
- Protein: 5.4g
Enjoy this delectable Blueberry Pound Cake with friends and family as a delightful dessert option any time of the year!
