Blueberry Pound Cake

Submitted by Muffin Goddess

"Pleasant pound cake recipe from The Complete Cooking Light Cookbook. Very nice with a cup of coffee or tea."

 

• Ready In: 1hr 40mins
• Ingredients: 15
• Yields: 1 10inch cake
• Serves: 16

ingredients

• 2 cups granulated sugar
• 1⁄3 cup butter or 1/3 cup margarine, softened
• 1⁄2 cup light cream cheese, softened (Neufchatel)
• 3 large eggs
• 1 large egg white
• 2 teaspoons vanilla extract
• 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
• cooking spray
• 1⁄2 cup sifted powdered sugar
• 4 teaspoons lemon juice

directions

1. Preheat oven to 350 degrees F.
2. Beat granulated sugar, butter, and cream cheese at medium speed of a mixer until well blended (about 5 minutes).
3. Add eggs and egg white, 1 at a time, beating well after each addition.
4. Beat in vanilla.
5. Lightly spoon flour into dry measuring cups, and level with a knife.
6. Combine 2 tablespoons of flour with blueberries in a small bowl; toss to coat.
7. Combine remaining flour, baking powder, baking soda, and salt.
8. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
9. Fold in blueberries.
10. Pour batter into a 10-inch tube pan (angel food cake pan) coated with cooking spray.
11. Sharply tap pan once on counter to remove air bubbles.
12. Bake at 350 degrees F for 1 hour and 15 minutes, or until a wooden pick inserted in center comes out clean.
13. Cool cake in pan 10 minutes on a wire rack; remove cake from sides of pan.
14. Cool 15 additional minutes on wire rack; remove cake from bottom of pan.
15. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake.
16. Cut into slices using a serrated knife.

Reviews

[Baby Kato]

What a great recipe Muffin Goddess. Thank you so much for sharing this treasure. I made this cake for my friend & neighbors birthday. It was very well received, gone very quickly. The cake was a delight, perfect texture , light and tender, the flavor is out of this world good. Beautiful crumb on this tall cake. Made exactly as written and wouldn't change a thing. Made for Name That Ingredient Tag Game.

 

[Sydney Mike]

Although I followed the recipe, at the end I added a rounded 1/2 teaspoon of finely minced lemon zest to the glaze, since we do like that citrus flavor! Made the cake with frozen berries & we were happily satisfied, as was a neighbor couple with whom we shared it! Love the combo of blueberry & lemon! Thanks for sharing this nice keeper of a recipe! [Made & reviewed as a THANK YOU for completing the Baker's Dozen Special in this fall's round of Pick A Chef]

 

[Deantini]

I used to make this cake years ago when I still had the magazine, I forgot about it and was really happy that I found it again. I am 99% sure that the recipe is exactly as in the magazine, which is why I cannot figure out why my cake turned out differently than before when I made it. The dough was sort of 'gummy' before baking, but because I have made this cake with good results before I did not add any milk to make it more pliable. I was really disappointed but I know that this cake is wonderful. I will make again soon, and if my dough comes out with the same consistency I will add some more liquid and see what happens and update this review with some stars.

 

[Dejah B.]

Very good. I substituted an equal amount of sour cream for the lemon yogurt. I added the grated rind of one lemon and a little extra lemon juice to make up for it, and it came out delicious. This isn't a very sweet cake, but is delicious with coffee or tea.

 

[Junebug]

This is an easy cake to make. It results in a light pound cake full of yummy blueberries. I subbed the lemon yogurt for lemon chiffon yogurt. Thanks for sharing your recipe Muffin Goddess.