Blueberry Lime Cream Cheese Pound Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/4 cups flour1 tsp baking powder1/4 tsp salt1/4 cup I Can't Believe It's Not Butter Light1/4 cup unsweetened applesauce4 oz fat free cream cheese, room temperature1/2 cup Splenda2 Tbsp sugar3 egg whites2 tsp vanilla extract2 Tbsp lime zest1/2 cup fresh blueberriescream cheese frosting:3 oz fat free cream cheese, room temp3 Tbsp I Can't Believe It's Not Butter Light, room temp1 cup powdered sugar1 tsp vanilla extract
1. Preheat oven to 350 degrees. Lightly spray a 9 x 5 loaf pan with cooking spray and set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. In the bowl of a stand mixer, combine the cream cheese, applesauce, butter and sugars until fluffy, about 2 minutes. Add egg whites, one at a time, throughly mixing between each addition. Add vanilla extract and lime zest, mix well.
4. Pour flour mixture into the egg mixture. Using a large rubber spatula, mix completely. Gently fold in the blueberries. Transfer batter to prepared loaf pan.
5. Bake 55 - 65 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool at least 30 minutes before removing from the pan.
6. In a the bowl of a stand mixer, cream butter and cream cheese until smooth. Add powdered sugar and beat on low speed until combined, then on high until frosting is smooth. Add vanilla extract and beat until smooth.
7. Frost the top of the cooled poundcake and store in the refridgerator until ready to serve.
Serving Size: Makes 1 Loaf
2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. In the bowl of a stand mixer, combine the cream cheese, applesauce, butter and sugars until fluffy, about 2 minutes. Add egg whites, one at a time, throughly mixing between each addition. Add vanilla extract and lime zest, mix well.
4. Pour flour mixture into the egg mixture. Using a large rubber spatula, mix completely. Gently fold in the blueberries. Transfer batter to prepared loaf pan.
5. Bake 55 - 65 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool at least 30 minutes before removing from the pan.
6. In a the bowl of a stand mixer, cream butter and cream cheese until smooth. Add powdered sugar and beat on low speed until combined, then on high until frosting is smooth. Add vanilla extract and beat until smooth.
7. Frost the top of the cooled poundcake and store in the refridgerator until ready to serve.
Serving Size: Makes 1 Loaf
Nutritional Info Amount Per Serving
- Calories: 233.1
- Total Fat: 5.5 g
- Cholesterol: 4.4 mg
- Sodium: 347.3 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 0.9 g
- Protein: 7.2 g
Member Reviews