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Lemon Blueberry Pound Cake

Another one from mom. She tried it first and it got rave reviews from my dad.

Ingredients

  • 2 cups sugar
  • ½ cup light butter
  • 4 ounce reduced-fat cream cheese
  • 3 large eggs
  • 1 large egg white
  • 3 cups all-purpose flour divided
  • 2 cups blueberries fresh or frozen
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 ounce lemon low-fat yogurt
  • 2 teaspoons vanilla extract
  • ½ cup powdered sugar
  • 4 teaspoons lemon juice

Instructions

  • Preheat oven to 350˚F.
  • Beat first 3 ingredients at medium speed until well-blended (about 5 minutes).
  • Add eggs and egg white, 1 at a time, until each is well-blended.
  • Save 2Tbsp of flour and set it aside.
  • Add remaining flour to batter with baking powder, baking soda and salt.
  • Add yogurt and mix well.
  • Mix 2Tbsp of reserved flour with blueberries until coated.
  • Add blueberries and vanilla to batter, mix by hand to incorporate blueberries without mashing them.
  • Bake in greased tube pan at 350˚F for 70 minutes.
  • Cool for 10 minutes then remove from pan.
  • In a small bowl, mix lemon juice and powdered sugar until syrupy; drizzle over cake.