Blueberry Pound Cake
From Best New England Recipes
Cakes and Frostings Recipes | Quickbreads, Coffee Cakes Recipes
Preparation Time: 30 minutes
Start to Finish Time: 1.75 hours
Yield: 16 servings
- 2 cups granulated sugar
- 1/2 cup unsalted butter
- 4 ounces low-fat cream cheese, softened
- 1 large egg white
- 3 large eggs
- 3 cups all-purpose flour, divided
- 2 cups blueberries, fresh or frozen
- 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
- Nonstick cooking spray
- 1/2 cup powdered sugar
- 4 teaspoons lemon juice
Heat oven to 350°.
In the bowl of a standing mixer on medium speed, beat sugar, butter, and cream cheese together until well-blended (about 5 minutes). Add egg white and eggs, one at a time, beating well after each addition.
In a separate small bowl, combine 2 tablespoons flour and blueberries and toss well.
In another bowl, mix remaining flour, baking powder, baking soda, and salt.
Add to batter in portions, alternating with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla.
Pour cake batter into a greased 10-inch tube pan. Bake until a toothpick inserted into center emerges clean, about 1 hour 10 minutes. Cool cake in pan 10 minutes; then remove from pan.
Combine powdered sugar and lemon juice in a small bowl. Drizzle over warm cake.
Cut with a serrated knife and serve.
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