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; 1/2 cup butter; 1/2 (8-ounce) block 1/3-less-fat cream cheese, softened; 3 large eggs; 1 large egg white; 3 cups all-purpose flour, divided; 2 cups fresh or frozen blueberries; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 (8-ounce) carton lemon yogurt; 2 teaspoons vanilla extract; Cooking spray

Servings: persons

2 cups granulated sugar
1/2 cup butter
1/2 (8-ounce) block 1/3-less-fat cream cheese, softened
3 large eggs
1 large egg white
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton lemon yogurt
2 teaspoons vanilla extract
Cooking spray

1
Preheat oven to 350u00b0.
2
Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350u00b0 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
3
Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.

1169

kcal

Calories

Fat

183

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 granulated sugar, 1/2 cup butter, 1/2 (8-ounce) block 1/3-less-fat cream cheese, softened, 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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