Blueberry Pound Cake with Lemon Glaze
A blueberry bundt cake drizzled with a light lemon glaze
Servings 16
Calories 298kcal
Ingredients
- 2 cups granulated sugar
- ½ cup butter
- 4 ounce ⅓-less-fat cream cheese sofrtened
- 3 large eggs
- 1 large egg white
- 3 cups all-purpose flour divided
- 2 cups fresh blueberries
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 ounce lemon low-fat yogurt
- 2 teaspoons vanilla extract
- Cooking spray
- ½ cup powdered sugar
- 4 teaspoons lemon juice
Instructions
- Preheat the oven to 350. In a large mixing bowl, using a hand mixer, mix the sugar, butter, and cream cheese for 5 minutes, or until smooth and creamy
- Add the eggs and egg white, 1 at a time, beating well after each addition.
- Combine 2 tablespoons of the flour and the blueberries in a small bowl; toss well. .
- In another mixing bowl, combine the remaining flour, baking powder, baking soda, and salt. Add the flour mixture to the sugar mixture alternately with the yogurt, beginning and ending with flour mixture.
- Fold in the blueberry mixture and the vanilla extract. Pour the cake batter into a 10-inch tube pan coated with shortening and dusted with flour or with cooking spray.
- Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
- Cool the cake in the pan for 10 minutes; remove from pan. Combine the powdered sugar and lemon juice in a small bowl. Drizzle over warm cake.
Nutrition
Serving: 1slice | Calories: 298kcal | Carbohydrates: 51g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 245mg | Potassium: 106mg | Fiber: 1g | Sugar: 32g | Vitamin A: 284IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg