Tuesday, May 31, 2011
Blueberry Pound Cake
Alright! I'm going to try to make it one week without posting a recipe containing chocolate or candy. I think I can do it!
Here is one of my non-chocolate favs.
I give you...
It's so rich and delicious. Fresh blueberries and a light lemon flavor....mmm. You won't miss the chocolate.
Trust.
The original recipe is from Cooking Light magazine, so really, this pound cake is much less fattening than it could be. I don't use non-fat or low-fat anything, but there really isn't all that much butter in the cake. What I'm saying is...you don't have to feel terribly guilty if you eat three slices before lunch and one after lunch.
I have to test these things out, you know. I'm telling ya', very little guilt. Go for it!
Here is the recipe!
Blueberry Pound Cake
Source: adapted from Cooking Light
printable recipe
Ingredients:
2 cups granulated sugar
1/3 cup butter, softened
4 oz. 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 (6-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°.
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 or Bundt pan coated with cooking spray. Place pan on a baking sheet and 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.
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 or Bundt pan coated with cooking spray. Place pan on a baking sheet and 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.
This recipe is linked to: Totally Tasty Tuesdays
What's Cooking Wednesday
Melt in Your Mouth Monday
Mouthwatering Monday
These Chicks Cooked
Sweets for Saturday
Sweet Indulgences Sunday
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9 comments:
Yum! I just found mini frozen blueberries yesterday and was on the hunt for a bread or cake and this popped into my reader. I don't have to search any further, so thank you!
Wow, I love how you glazed your cake. And, I just realized that I haven't been following you (how awful), so I've quickly remedied that. You've got yourself another follower!
That looks amazing and I love Blueberrys!!
Wow! This sounds amazing! I can't wait to try it out!!
Oh My! This looks smashing and my hubby LOVES blueberries. I will have to make this. Thanks for sharing!
That looks fantastic! And I just picked up a ton of blueberries at Trader Joe's this week.....lucky me!!
Oh my gosh! My mouth is watering just looking at it!!!
I love this! I'm a huge pound cake fan and am always looking for new pound cake recipes. Plus, I love blueberries, too. Would love it if you would post your recipe on A Well-Seasoned Life's Sweet Indulgences Sunday.
http://www.wellseasonedlife.com/2011/06/sweet-indulgences-sunday-7.html
This is so pretty. Love how you drizzled the glaze. And blueberry/lemon is one of my favorite flavor combos! Can't wait to try, thanks for the recipe!