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Blueberry Pound Cake (decalorized) Recipe

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This recipe for Blueberry Pound Cake (decalorized), by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tom Froehlich
Added: Saturday, June 10, 2006


2 cups granulated sugar
cup light butter
(8-oz block) 1/3-less-fat cream cheese, softened
3 large eggs
1 large egg white
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
teaspoon baking soda
teaspoon salt
1 (8-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract
Cooking spray
1/4 cup powdered sugar
4 teaspoons lemon juice

Adapted from Cooking Light (July/August 1998)

1. Preheat oven to 350 degrees.
2. Beat first three ingredients at medium speed of a mixer 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 cup; level with a knife. Combine 2 tablespoons of the flour with the blueberries in a small bowl and toss well. If the blueberries are frozen, let them thaw for 5 minutes and then coat them with the flour. Combine remaining flour, baking powder, baking soda and salt. Add flour mixture to sugar mixture alternately with the yogurt, beginning and ending with the flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a ten-inch tube pan coated with cooking spray. Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean.
3. Cool cake in pan for 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over the warm cake. Cut with a serrated knife. Yield: 16 servings (serving size: 1 slice).

Calories: 287 (19% from fat); fat 6.1 grams (sat. 3.4 grams, mono 1.8 grams, poly 0.4 gram); protein 5.7 grams; carbohydrates 53.9; fiber 1.5 grams; chol. 57 milligrams; iron 1.3 milligrams; sodium 227 mg; calc 50 milligrams.

I usually add about 1 tablespoon of finely grated lemon rind to make it more lemony (and I omit the syrup after). I have made a higher calorie version by using regular butter and regular cream cheese and it is good too. I use 4 eggs rather than 3 eggs plus 1 egg white I do not have a cholesterol problem and I hate wasting the egg yolk. I almost always omit the lemon juice syrup on top. The cake is sweet enough.




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