Lemon Blueberry Pound Cake Recipe

Name: Lemon Blueberry Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar; 1/2 cup light butter; 4 ounces reduced-fat cream cheese; 3 large eggs; 1 large egg white; 3 cups 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; 2 teaspoons vanilla extract; cooking spray; 1/2 cup powdered sugar; 4 teaspoons lemon juice

Servings: persons

2 cups sugar
1/2 cup light butter
4 ounces reduced-fat cream cheese
3 large eggs
1 large egg white
3 cups 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
2 teaspoons vanilla extract
cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice

1
preheat oven to 350 degrees.
2
beat 1rst 3 ingredients at medium speed till well blended (about 5 minutes).
3
add eggs and egg white, 1 at a time, till each is well blended.
4
save 2 tablespoons of flour and set aside.
5
add remaining flour to batter with baking powder,soda, and salt.
6
add yogurt and mix well.
7
mix remaining flour with blueberries till coated.
8
add blueberries and vanilla, mix by hand to incorporate berries without mashing.
9
bake in a greased tube pan at 350 degrees for 70 miutes.
10
cool for 10 minutes and remove from pan.
11
in a small bowl mix lemon juice and powdered sugar till syrupy.
12
drizzle over cake.

1283

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 sugar, 1/2 cup light butter, 4 ounces reduced-fat cream cheese, 3 large eggs, and more.

Yes, Lemon 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.

Lemon Blueberry Pound Cake

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