Ingredients for Lemon Blueberry Pound Cake
- 1 ¾ cups granulated sugar
- Light Butter
- Reduced Fat Cream Cheese
- 4 large eggs
- 1 large egg white
- 3 cups all-purpose flour
- 2 cups fresh blueberries
- 3 teaspoons baking powder
- Baking Soda
- ½ teaspoon salt
- Lemon Low Fat Yogurt
- Vanilla Extract
- Cooking Spray
- 1 cup powdered sugar
- ¼ cup lemon juice
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How to Make Lemon Blueberry Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 ¾ cups granulated sugar, and 1 teaspoon lemon zest until light and fluffy.
- Add 4 large eggs and 1 large egg white, one at a time, beating well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 3 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside 2 tablespoons of this flour mixture.
- Gradually add the remaining flour mixture to the wet ingredients, mixing until just combined.
- Stir in 1 cup plain yogurt and mix until well incorporated.
- In a small bowl, toss 2 cups fresh blueberries with the reserved 2 tablespoons of flour until lightly coated.
- Gently fold the blueberries and 1 teaspoon vanilla extract into the batter. Avoid overmixing.
- Pour batter into the prepared tube pan and bake for 70-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, whisk together ¼ cup lemon juice and 1 cup powdered sugar until smooth and syrupy.
- Drizzle the lemon glaze over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
216g
Fat
28g
Carbs
28g
