Absolutely Incredible Blueberry Pound Cake
Upload Your Photo- 11Comment
Print
Yield: 16 servings
Ingredients:
2 cups granulated sugar1/2 cup light butter
4 ounces low-fat cream cheese, softened
3 large eggs
1 large egg white
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract
cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice
Instructions:
Preheat oven to 350 degrees . Beat the first 3 ingredients with a mixer on medium speed until well blended (about 5 minutes). Add eggs and egg white, one at a time, beating well after each addition. In a separate small bowl, combine 2 tablespoons 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 at 350 degrees until a toothpick inserted in center comes out clean, about 1 hour and 10 minutes. Cool cake in pan for 10 minutes; remove from pan. Combine powdered sugar and lemon juice in small bowl. Drizzle over warm cake. Cut with a serrated knife and serve.Browse Similar Recipes
- By Category: Cakes and Frostings, Quickbreads, Coffee Cakes
- By Course: Breakfast & Brunch, Desserts
Receive bi-monthly seasonal recipes hand picked by Yankee editors.
I have made this cake twice and it is so delicious that it disappeared in no time. I will make it many times again
This recipe is named correctly. It is absolutely incredible! I made it for a large group and everyone loved it. I will definitely make it many more times.
I made it today. My wife and I think it is one of the best cakes we have ever eaten! I put a little less sugar than it called for–we don’t like our desserts too sweet. But, we liked it very much.
This is a wonderful recipe…easy to make, and oh so good! I would definitely make it again (and have been requested to do so right away!). Thank you for this delicious cake.
I made 2 of these cakes in just one week and everyone loves them. I would recommend it to everyone.
Best ever. My family’s favorite!
Very aptly named! It’s a beautiful cake that tastes as good as it looks. My co-workers called it a “winner” … it was gone in half an hour.
Recipe is easy and inexpensive to make. Used frozen blueberries without any problems. Followed the recipe as outlined the first time and thought it lacked that lemon punch. Second time I added 1-2 teaspoons of fresh lemon zest and that gave it a bit more lemon without overshadowing the blueberries. Definitely will make again!
I have 5 blueberry bushes and always looking for new blueberry recipe – must say … this is a winner! I also added some lemon zest and I like the combination of the two. We go to pot luck dinners once a month and they request that I bring this recipe! Thank you for sharing.
This cake is so yummy!! My mom came across this recipe 3 years ago, and we have been making it ever since. It gets rave reviews!!
10 chef hats!!! Amazing cake … so tender and moist! Don’t skimp on beating the first 3 ingredients for 4-5 minutes … the texture of this cake is like velvet. Thanks again, Yankee, for the best of the best New England fare!