Blueberry Pound Cake Recipe

Name: Blueberry Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1221

kcal

Calories

Fat

199

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 15 ingredients. The key ingredients include: 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, and more.

Yes, 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.

Blueberry Pound Cake

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