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; ½ cup light butter (Land O'Lakes); ⅓ cup reduced-fat cream cheese, softened; 3 large eggs; 1 large egg white; 3 cups all-purpose flour, divided; 2 cups fresh blueberries or 2 cups frozen blueberries; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 8 ounces lemon low fat yogurt; ½ cup powdered sugar; 4 teaspoons lemon juice

Servings: persons

2 cups granulated sugar
½ cup light butter (Land O'Lakes)
⅓ cup reduced-fat cream cheese, softened
3 large eggs
1 large egg white
3 cups all-purpose flour, divided
2 cups fresh blueberries or 2 cups frozen blueberries
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
8 ounces lemon low fat yogurt
½ cup powdered sugar
4 teaspoons lemon juice

1
Preheat oven to 350 degrees.
2
Combine first 3 ingredient in a large bowl; beat at medium speed of a mixer 5 minutes or until well blended.
3
Add eggs and egg white, 1 at a time, beating well after each addition.
4
Combine 2 Tablespoons flour and blueberries in a small bowl; and toss well.
5
combine remaining flour, baking powder, baking soda, and salt in a medium bowl; stir well.
6
Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
7
Fold in blueberry mixture and vanilla.
8
Pour batter into a 10 inch tube pan coated with cooking spray.
9
BAke at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
10
Let cool in pan 10 minutes on wire rack; remove from pan.
11
Combine powdered sugar and lemon juice in a small bowl; stir well.
12
Drizzle over warm cake.
13
Cut with a serrated knife.
14
Points: 6.

1266

kcal

Calories

Fat

200

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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, ½ cup light butter (Land O'Lakes), ⅓ cup reduced-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.

That's it — enjoy your meal!

Blueberry Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions