Blueberry Pound Cake
Creamy, juicy, and bursting with fresh berry flavor, this Blueberry Pound Cake is the kind of comforting dessert that disappears faster than you can say “slice me another.”
Servings: 8 servings
Equipment
- 10-inch tube pan
- Mixing Bowl
Ingredients
Ingredients
- 2 cups cane sugar
- 1/2 cup light butter, softened to room temperature
- 1/2 block 1/3-less-fat cream cheese, softened to room temperature
- 3 large eggs room temperature
- 1 large egg white room temperature
- 2 cups all-purpose flour divided
- 1 cup whole wheat pastry flour
- 2 cups fresh or frozen blueberries rinsed and patted dry if fresh
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup plain Greek yogurt room temperature
- 2 tsp vanilla extract
- 1 tsp lemon juice
- 1 tsp lemon zest finely grated
- Cooking spray as needed for the pan
Instructions
- Preheat oven to 350°F. Coat a 10-inch tube pan or large loaf pan with cooking spray and set aside.
- In a large bowl, beat cane sugar, light butter, and softened cream cheese for about 5 minutes until the mixture is light, fluffy, and pale in color. Scrape the bowl as needed to ensure even mixing.
- Add eggs and egg white one at a time, beating well after each addition so the batter remains smooth and emulsified.
- Toss blueberries with 2 tablespoons of the all-purpose flour to prevent them from sinking in the batter. This step helps distribute berries evenly.
- In a separate bowl, whisk together the remaining flour (measure after removing the 2 tablespoons), whole wheat pastry flour, baking powder, baking soda, and salt until well combined.
- Add dry ingredients to the wet mixture alternately with Greek yogurt, beginning and ending with the dry ingredients. Mix on low speed and stop as soon as ingredients are incorporated — overmixing develops gluten and makes the cake dense.
- Gently fold in the floured blueberries, vanilla extract, lemon juice, and lemon zest with a rubber spatula to avoid breaking the berries and to maintain a tender crumb.
- Pour batter into the prepared pan, smoothing the top with a spatula. Bake for about 1 hour and 10 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes before transferring to a wire rack. Cool completely before slicing to get neat slices.
Notes
Store leftover slices in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving or warm gently.