Lemon Blueberry Pound Cake

kimbearly's Note:

i got this out of cooking light a few years back. it is my oldest sons first choice for a birthday cake! i have made it in a regular loaf pan with good results. i also double the batch to freeze for later.enjoy!!!

• Total Time: 1 hrs 40 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Servings: 10

• 2 cups sugar
• ½ cup light butter
• 4 ounces reduced-fat cream cheese
• 3 large eggs
• 1 large egg white
• 3 cups flour , divided
• 2 cups blueberries , fresh or frozen
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 (8 ounce) carton lemon low fat yogurt
• 2 teaspoons vanilla extract
• cooking spray
• ½ cup powdered sugar
• 4 teaspoons lemon juice

Directions:

1. preheat oven to 350 degrees.
2. beat 1rst 3 ingredients at medium speed till well blended (about 5 minutes).
3. add eggs and egg white, 1 at a time, till each is well blended.
4. save 2 tablespoons of flour and set aside.
5. add remaining flour to batter with baking powder,soda, and salt.
6. add yogurt and mix well.
7. mix remaining flour with blueberries till coated.
8. add blueberries and vanilla, mix by hand to incorporate berries without mashing.
9. bake in a greased tube pan at 350 degrees for 70 miutes.
10. cool for 10 minutes and remove from pan.
11. in a small bowl mix lemon juice and powdered sugar till syrupy.
12. drizzle over cake.

Reviews

[KWB]

This was great. I did not do any of the fat-reducing techniques and I used dried blueberries. It did get pretty dark, so I recommend a lower oven shelf or a sheet of aluminum foil over it for at least 1/2 the cooking time. Doubled it, it made it two really chubby loaves (using the long and thin European style loaf-pans) and glazed it with the juice of two lemons mixed with 1/2 cup sugar and 1/2 cup limoncello. I originally made it as a 'thank you' gift, but in the end decided it was too good to give away! LOL. I bought him a bottle of wine instead.

[WyomingMoonDust]

i was all out of yogurt so I used mayonaise, halfing the asked portions... that didnt change a thing on this cake,, was excellant. moist tender and OMG GOOD. Thank you so much for posting..

[Nikoma]

Delicious buttery pound cake, and without the heavyness you often find in this kind of cake. For Easter Dessert my Great Aunt Always made a Box Mix pound cake in a lamb shaped cake mold that's iced with vanilla Italian icing and covered in coconut. Last year she passed the mold to me. I made it exactly as she always had, but this year I couldn't resist trying something different. This turned out very well (the mold is about = to an 8" loaf pan and cooked perfectly in 55 minutes). I didn't make the glaze obviously as I used our usual icing/coconut. It tastes more like blueberry cake to me though. The lemon didn't come through. Next time I would add lemon zest or extract. I got the cake + 12 cupcakes. I didn't have enough berries for both so I only used them in the lamb portion. Without the berries the cupcakes came out wonderfully too (again more vanilla/buttery then lemony). Baked about 23 minutes for the cupcakes. I'll keep this recipe around!