Blueberry Pound Cake
Moist, fruity, and bursting with flavor, this Blueberry Pound Cake is a delightful blend of tart berries, creamy yogurt, and citrusy lemon zest.
Servings: 12 servings
Calories: 320kcal
Equipment
- 10-inch tube pan
- Mixing Bowl
Ingredients
Ingredients
- 2 cups cane sugar
- 1/2 cup light butter
- 1/2 block 1/3-less-fat cream cheese, softened (8 oz)
- 3 large eggs
- 1 large egg white
- 2 cups all-purpose flour, divided
- 1 cup whole wheat pastry flour
- 2 cups fresh or frozen blueberries
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup plain Greek yogurt
- 2 tsp vanilla extract
- 1 tsp lemon juice
- 1 tsp lemon zest
- as needed cooking spray
Instructions
- Preheat oven to 350°F. Coat a 10-inch tube pan or large loaf pan with cooking spray.
- In a large bowl, beat cane sugar, butter, and cream cheese for about 5 minutes until fluffy.
- Add eggs and egg white one at a time, beating well after each addition.
- Toss blueberries with 2 tablespoons flour to prevent sinking.
- In a separate bowl, combine remaining flour, baking powder, baking soda, and salt.
- Add dry ingredients to the wet mixture alternately with yogurt, beginning and ending with dry ingredients.
- Fold in floured blueberries, vanilla, lemon juice, and lemon zest.
- Pour batter into pan and bake for 1 hour and 10 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes before transferring to a wire rack. Cool completely before slicing.
Notes
You can use frozen blueberries (do not thaw), and substitute sour cream for cream cheese if needed. For added flavor, drizzle with lemon glaze before serving.
Nutrition
Calories: 320kcal | Fat: 12g