Moist, fruity, and bursting with flavor, this Blueberry Pound Cake is a delightful blend of tart berries, creamy yogurt, and citrusy lemon zest.
Prep Time20 minutesmins
Cook Time1 hourhr10 minutesmins
Total Time1 hourhr30 minutesmins
Course: Dessert
Cuisine: American
Keyword: Cake, Fruity
Servings: 12servings
Calories: 320kcal
Equipment
10-inch tube pan
Mixing Bowl
Ingredients
Ingredients
2cupscane sugar
1/2cuplight butter
1/2block1/3-less-fat cream cheese, softened(8 oz)
3largeeggs
1largeegg white
2cupsall-purpose flour, divided
1cupwhole wheat pastry flour
2cupsfresh or frozen blueberries
1tspbaking powder
1/2tspbaking soda
1/2tspsalt
1cupplain Greek yogurt
2tspvanilla extract
1tsplemon juice
1tsplemon zest
as neededcooking 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.