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Blueberry Pound Cake Recipe

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This recipe for Blueberry Pound Cake, by , is from The Ultimate Donovan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Catherine Gallo


2 cups sugar
1/2 cup butter
8 oz softened cream cheese (1/3 less-fat cr. cheese works well)
1 large egg
1 large egg white
3 cups flour, divided
2 cups fresh or frozen blueberries
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (8 oz.) carton lemon low-fat yogurt
2 tsp. vanilla extract
1/2 cup powdered sugar
4 tsp. lemon juice

Preheat oven 350*
Beat first 3 ingredients at medium speed until well blended. Add egg and egg white one at a time, beating well after each addition. Lightly spoon flour into dry measuring cups: level with knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla. Pour cake batter into 10-inch tube pan coated with cooking spray. Bake for one hour and ten minutes or until toothpick comes out clean.

Cool cake in pan 10 minutes; remove from pan.
Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with serrated knife.




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