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Laughing Spatula / Recipe Index / Cake Recipes / Lemon Blueberry Pound Cake – Lightened Up!

Lemon Blueberry Pound Cake – Lightened Up!

By Kathi & Rachel

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Still trying to use the plethora of lemons I have! Thought thowing one in a cake would be good idea.
This lightened up version of a dense pound cake is based on a recipe I have been making for years from Cooking Light Magazine in 2005.  The low fat cream cheese and yogurt are a great substitute for all the butter that is usually associated with pound cake, and the lemon gives it a light flavor.  This can also be cooked in a loaf type pan for a different look.

Servings: 16
Fat: 6.9
Calories: 288
Fiber: 1g
Protein: 5 g
Carbs: 52.2
WW Points+: 8

Ingredients
Cake

2 cups sugar
1/3 cup butter or margarine
1/2 cup 1/3 less fat cream cheese (4 oz or half a block)
3 large eggs
2 teaspoons vanilla
3 cups flour
2 cups fresh or frozen blueberries
1 teaspoon grated lemon zest
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8 oz) carton low fat lemon yogurt

Icing
1/2 cup powdered sugar
4 teaspoons lemon juice

Preheat oven to 350°.
Beat first sugar, butter and cream cheese at  medium speed  until well-blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour, lemon zest and blueberries in a small bowl, and toss well.

Into the wet mixture, add flour, baking powder, baking soda and salt. Mix briefly then add yogurt and vanilla.  Fold in blueberry mixture gently-or you will have purple cake!

Pour cake batter into a 10 inch tube pan coated well with cooking spray.

Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.

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Filed Under: Cake Recipes, Desserts

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Reader Interactions

Comments

  1. Joann Montes says

    November 11, 2022 at 1:49 pm

    I love this recipe, but recently when I wanted to bake it, I did not have blueberries or vanilla on hand. I used almond extract and cranberries that I’d prepared as a thick chunky sauce. Poured half the batter in the pan, then half the cranberries. Loosely ran a butter knife to distribute, but not too much, then added the rest of the batter. I poured the last of the cranberries and ran the butter knife to loosely distribute and into the oven it went.
    Love the result!

    Reply
    • Kathi & Rachel says

      November 12, 2022 at 6:37 am

      What a great substitute! Love that idea!

      Reply

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