Blueberry Pound Cake
- Number of Servings: 16
Ingredients
3 large eggs1 large egg white3 cups flour, divided2 cups blueberries, fresh or frozen1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 (8 ounce) carton lemon low fat yogurt2 teaspoons vanilla extractcooking spray1/2 cup powdered sugar4 teaspoons lemon juice
1 preheat oven to 350 degrees.
2 beat 1rst 3 ingredients at medium speed till well blended (about 5 minutes).
3 add eggs and egg white, 1 at a time, till each is well blended.
4 save 2 tablespoons of flour and set aside.
5 add remaining flour to batter with baking powder,soda, and salt.
6 add yogurt and mix well.
7 mix remaining flour with blueberries till coated.
8 add blueberries and vanilla, mix by hand to incorporate berries without mashing.
9 bake in a greased tube pan at 350 degrees for 70 minutes.
10 cool for 10 minutes and remove from pan.
11 in a small bowl mix lemon juice and powdered sugar till syrupy.
12 drizzle over cake.
Serving Size: 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user JILLMW13005.
2 beat 1rst 3 ingredients at medium speed till well blended (about 5 minutes).
3 add eggs and egg white, 1 at a time, till each is well blended.
4 save 2 tablespoons of flour and set aside.
5 add remaining flour to batter with baking powder,soda, and salt.
6 add yogurt and mix well.
7 mix remaining flour with blueberries till coated.
8 add blueberries and vanilla, mix by hand to incorporate berries without mashing.
9 bake in a greased tube pan at 350 degrees for 70 minutes.
10 cool for 10 minutes and remove from pan.
11 in a small bowl mix lemon juice and powdered sugar till syrupy.
12 drizzle over cake.
Serving Size: 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user JILLMW13005.
Nutritional Info Amount Per Serving
- Calories: 138.8
- Total Fat: 1.3 g
- Cholesterol: 34.9 mg
- Sodium: 96.3 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 1.1 g
- Protein: 4.5 g
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