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Absolutely Incredible Blueberry Pound Cake Recipe

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This recipe for Absolutely Incredible Blueberry Pound Cake, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tami Hagen
Added: Wednesday, September 2, 2009


2 c granulated sugar
1/2 c light butter
4 oz low fat cream cheese, softened
3 large eggs
1 large egg white
3 c all purpose flour, divided
2 c fresh or frozen blueberries
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 8oz carton lemon low fat yogurt
2 tsp vanilla extract
cooking spray
1/2 c powdered sugar
4 tsp lemon juice

Preheat oven to 350. Beat the first 3 ingredients with a mixer on medium speed until well blended (about 5 min..)
Add eggs and egg white, one at a time, beating well after each addition. In a separate small bowl, combine 2 tbsp flour and blueberries and toss well. Mix remaining flour, baking powder, baking soda and salt separately and add to prepared batter, alternately with yogurt beginning and ending with flour mixture. Fold in blueberry mixture and vanilla. Pour cake batter into a 10 inch tube pan coated with cooking spray. Bake a 350 until toothpick inserted in center comes out clean, about 1 hour and 10 minutes. Cool cake in pan for 10 minutes, before removing. Combine powdered sugar and lemon juice in a small bowl. Drizzle over warm cake. Cut with a serrated knife and serve.

Preparation Time:
Preparation Time:
30 minutes




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