*BLUEBERRY POUND CAKE

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Taste of Home Light & Tasty
By: Maxine Pierce in Biloxi, Mississippi

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  • 16

Ingredients

  • GLAZE:
  • 2 cups fresh or frozen blueberries
  • 3 cups all-purpose flour, divided
  • 1/2 cup reduced-fat butter, softened
  • 4 ounces reduced-fat cream cheese, cubed
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1 egg white
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 carton (6 ounces) reduced-fat lemon yogurt
  • 1/2 cup confectioners' sugar
  • 4 teaspoons lemon juice
  • Directions:
  • ●In a small bowl, combine blueberries and 2 tablespoons flour; set aside.
  • ●In a large bowl, cream the butter, cream cheese, sugar and vanilla until light and fluffy. Add eggs and egg white, one at a time, beating well after each addition.
  • ●Combine the baking soda, salt and remaining flour; add to creamed mixture alternately with yogurt.
  • ●Fold in reserved blueberries.
  • ●Transfer to a 10-in. fluted tube pan coated with cooking spray.
  • ●Bake at 350 degrees for 65-70 minutes or until a toothpick inserted near the center comes out clean.
  • ●Cool for 10 minutes before removing from pan to a wire rack.
  • ●In a small bowl, whisk glaze ingredients until smooth. Drizzle over warm cake.
  • Editor's Note:
  • If using frozen blueberries, do not thaw.
  • This recipe was tested with Land O'Lakes light stick butter.

Preparation

Step 1

276 calories/serving

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