Lemon Blueberry Pound Cake

Nothing says "Spring is here!" quite like freshly baked goods packed full of fruity flavor. So today I'm sharing one of my favorite recipes for Lemon Blueberry Pound Cake. I don't make this cake very often because it's so large and filling, but sometimes that's exactly what a girl needs (never mind that it sounds like I just told a dirty joke - you won't blame me after you try this recipe.)

Lemon Blueberry Pound Cake _{^{{via Cooking Light}}}

Ingredients:

• 2 cups granulated sugar
• 1/2 cup light butter
• 1/2 (8-ounce) package 1/3 less-fat cream cheese -- softened
• 3 large eggs
• 1 large egg white
• 3 cups all-purpose flour -- divided
• 2 cups fresh or frozen blueberries
• 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

Directions:

Preheat oven to 350 degrees.

Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 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, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated 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 15 minutes; remove from pan. Let cool for an additional 10 minutes. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.

Comments

[Lance]

ha!!!!! I laughed out loud. ;)

That does sound like a tasty cake though.

[One Rare Bird]

Glad I could humor you ;)

[Debra]

Well I know that this girl could use a large and filling... pound cake. LOL! Seriously though, this looks really good and seems quite a bit lighter than my go-to recipe which has an almost unspeakable amount of butter.

[One Rare Bird]

Debra - it's amazing how your three little dots are completely cracking me up right now! Thanks for that :) Let me know if you end up trying the recipe. It's from Cooking Light so there's no "butter guilt".