Not-So Healthy - Healthier Blueberry Lemon Pound Cake
This is a slightly lightened up version of a pound cake I adapted from TasteFood food blog. http://www.tastefoodblog.com/tastefood/2009/08/lemon-blueberry-pound-cake.html It's delicious and easy! **** I use frozen blueberries (not thawed) It will take about 7-10 minutes longer to bake if using frozen.....
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INGREDIENTS
Nutrition- 3
- 1⁄2cup fat free Greek yogurt
- 1teaspoon vanilla extract
- 1⁄4teaspoon lemon extract
- 1
- 3⁄4
- 3⁄4cup sugar
- 1
- 1 1⁄2teaspoons baking powder
- 3⁄4teaspoon salt
- 1⁄8teaspoon ground cinnamon
- 1⁄2
- 2cups blueberries
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DIRECTIONS
- Preheat oven to 350 F.
- Grease and flour a loaf pan.
- In a large bowl combine the flours, sugar, lemon zest, baking powder, salt and cinnamon. Using an electric mixer, mix for one minute at low speed to combine.
- Combine eggs, yogurt, vanilla and lemon extract in a medium bowl. Lightly whisk to combine. It will look like a creamy yellow yogurt.
- Add butter and half of the egg mixture to the flour mixture. Mix at high speed for one minute.
- Add remaining egg mixture in 2 batches, mixing 30 seconds after each addition. Batter should be light and fairly fluffy.
- Gently fold in the blueberries. Pour batter into prepared loaf pan. Bake one hour, or until a toothpick inserted in the center comes clean.
- Remove from oven and run sharp knife around edges of cake. Let rest 10 minutes. Turn out onto a rack and cool completely.
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