When I had a need last weekend for a dessert for a church gathering, I decided on a southern classic – Pound Cake! However, instead of the recipe that calls for a pound of butter, I went to a tried and true version that we have come to love from Cooking Light! It’s much lighter in fat, and it also includes blueberries, which makes it a perfect summertime dessert!
Blueberry Pound Cake
2 cups sugar
1/2 C light butter
1/2 C (4 oz) 1/3 less fat cream cheese, softened
3 large eggs
1 large egg white
3 C flour, divided
2 cups fresh or frozen blueberries
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 8-oz. carton Lemon low-fat yogurt
2 tsp vanilla extract
Cooking spray
1/2 C powdered sugar
4 tsp lemon juice
1. Preheat oven to 350 degrees.
2. 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 tbl. flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add the 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 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
3. Cool cake in pan 10 minutes, and remove from pan. (I let mine cool completely before removing) Lightly spoon powdered sugar into a dry measuring cup, and level with a knife. Combine with lemon juice in a bowl, and drizzle over warm cake. Cut with a serrated knife. Yield: 16 servings
This has that perfect crispy edge on the outside, and a light cake texture on the inside! I hope you’ll make one this summer. It would be wonderful on July 4th with your homemade ice cream or fresh berries on top. Enjoy!
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