Blue Ribbon Blueberry Pound Cake Recipe

Name: Blue Ribbon Blueberry Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Fresh Or Frozen Blueberries; 3 cups Flour, Divided; 1/2 cups Reduced Fat Butter, Softened; 4 ounces, weight Reduced Fat Cream Cheese; 2 cups Sugar; 2 teaspoons Vanilla Extract; 3 whole Eggs Plus 1 Egg White; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1 container (6 0z.) Reduced Fat Lemon Yogurt; FOR THE GLAZE:; 1/2 cups Powdered Sugar; 4 teaspoons Lemon Juice

Servings: persons

2 cups Fresh Or Frozen Blueberries
3 cups Flour, Divided
1/2 cups Reduced Fat Butter, Softened
4 ounces, weight Reduced Fat Cream Cheese
2 cups Sugar
2 teaspoons Vanilla Extract
3 whole Eggs Plus 1 Egg White
1 teaspoon Baking Soda
1/2 teaspoons Salt
1 container (6 0z.) Reduced Fat Lemon Yogurt
FOR THE GLAZE:
1/2 cups Powdered Sugar
4 teaspoons Lemon Juice

1
Preheat oven to 350F.
2
In a small bowl, combine blueberries and 2 tablespoons flour. Set aside. In a large mixing bowl, cream butter, cream cheese, sugar and vanilla until light and fluffy. Add eggs and egg white, one at a time, beating well after each addition.
3
Combine the baking soda, salt and remaining flour. Add to the creamed mixture alternately with yogurt. Fold in the blueberries.
4
Transfer to a loaf pan coated with nonstick spray. Bake for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan.
5
In a small bowl whisk glaze ingredients (1/2 cup powdered sugar and 4 teaspoons lemon juice) until smooth. Drizzle over warm cake.

1246

kcal

Calories

Fat

198

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups Fresh Or Frozen Blueberries, 3 cups Flour, Divided, 1/2 cups Reduced Fat Butter, Softened, 4 ounces, weight Reduced Fat Cream Cheese, and more.

Yes, Blue Ribbon Blueberry Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blue Ribbon Blueberry Pound Cake

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