Recipe: Low Fat Blueberry Pound Cake

By JMS2013

290 calories per slice

Ingredients

• Cake:
• 2 cups sugar
• 1/2 cup light butter or margarine, softened
• 1/2 block (8-oz block) low-fat cream cheese, softened
• 3 large eggs
• 1 large egg white
• 3 cups all-purpose flour
• 2 cups blueberries, fresh or frozen
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 carton (8-oz) low-fat lemon yogurt
• 2 tsps. vanilla
• Glaze:
• 1/2 cup powdered sugar
• 4 tsps. lemon juice

Details

Servings 16
Adapted from athoughtforfood.net

Preparation

Step 1

Preheat oven to 350 degrees.

Beat the butter, cream cheese and sugar in a large bowl on the medium speed of a mixer until well blended (about 5 minutes). Add the eggs and egg white, one at a time, beating well after each. Lightly spoon flour into a dry measuring cup, level with a knife.

Combine 2 tablespoons of the flour with the blueberries in a small bowl. Toss the berries with the flour, and set aside.

Combine the remaining flour with baking powder, baking soda and salt. Add the flour mixture to the sugar mixture alternately with the lemon yogurt, beginning and ending with the flour.

Pour the batter into a 10-inch tube pan coated with cooking spray.

Bake for 1 hour and 10 minutes, or until golden and baked through.

For glaze: combine the powdered sugar and lemon juice in a small saucepan. Stir over low heat until the sugar is dissolved. Drizzle this glaze over warm cake.