My Favorite Blueberry Pound Cake Recipe

Name: My Favorite Blueberry Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. granulated sugar; 1/2 c. light butter; 4 oz. block style 1/3 less fat cream cheese (Neufchatel), softened; 3 large eggs; 1 large egg white; 3 c. all-purpose flour, divided; 2 c. fresh or frozen blueberries; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 1 (8 oz.) carton lemon low-fat yogurt; 2 tsp. vanilla extract; cooking spray; 1/2 c. powdered sugar; 4 tsp. lemon juice

Servings: persons

2 c. granulated sugar
1/2 c. light butter
4 oz. block style 1/3 less fat cream cheese (Neufchatel), softened
3 large eggs
1 large egg white
3 c. all-purpose flour, divided
2 c. fresh or frozen blueberries
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (8 oz.) carton lemon low-fat yogurt
2 tsp. vanilla extract
cooking spray
1/2 c. powdered sugar
4 tsp. lemon juice

1
Preheat oven to 350u00b0.
2
Beat first three ingredients at medium speed of a mixer until well-blended (about 5 minutes).
3
Add eggs and egg white, one 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; toss well.
4
Combine remaining flour, baking powder, baking soda and salt.
5
Add flour mixture alternately with yogurt, beginning and ending with flour mixture.
6
Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray.
7
Bake at 350u00b0 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

1784

kcal

Calories

Fat

309

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 15 ingredients. The key ingredients include: 2 c. granulated sugar, 1/2 c. light butter, 4 oz. block style 1/3 less fat cream cheese (Neufchatel), softened, 3 large eggs, and more.

Yes, My Favorite 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!

My Favorite Blueberry Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions