This blueberry pound cake is light, moist and delicious. This recipe is for sure a keeper.
Enhanced with lemon zest, this pound cake is a favorite
Once again, I have found this recipe in Cooking Light Magazine and adapted it to my taste.
- 2 cups cane sugar
- ½ cup light butter
- ½ (8-ounce) block ⅓-less-fat cream cheese, softened
- 3 large eggs
- 1 large egg white
- 2 cups all-purpose flour, divided
- 1 cup whole wheat pastry flour
- 2 cups fresh or frozen blueberries
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup Greek plain Yogurt
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- Cooking spray
- Preheat oven to 350°.
- 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, vanilla, lemon juice and lemon zest; pour cake batter into a 10-inch tube pan coated with cooking spray or into a large loaf 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 10 minutes; remove from pan.