Blueberry Pound Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 cups sugar1/3 cup softened butter4 oz fat free cream cheese3/4 cup egg substitute1 large egg white1 tsp vanilla extract1 tsp almond extract3 cups flour, divided2 cups blueberries, fresh or frozen1 tsp baking powder1/2 tsp baking soda1/2 tsp salt8 oz light lemon yogurtCooking spray1/2 cup powdered sugar4 tsp lemon juice
Preheat oven to 350.
Beat sugar, butter and cream cheese until well blended, about 5 minutes. Add egg substitute and egg white. Beat in vanilla.
Combine 2 tbsp flour with blueberries.
Combine rest of flour, baking powder, baking soda, and salt. Add flour mixture alternately with lemon yogurt to the sugar mixture. Begin and end with flour. Fold in blueberries.
Pour batter into 10 inch tube pan or bundt pan coated with cooking spray. Sharply rap one time on counter to remove air bubbles. Bake at 350 for 1 hour 15 minutes or until a wooden pick inserted in center comes out clean.
Cool cake in pan 10 minutes on wire rack; remove cake from pan; cool an additional 15 minutes. Combine powdered sugar and juice. Drizzle over cake.
16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user LINJEN.
Beat sugar, butter and cream cheese until well blended, about 5 minutes. Add egg substitute and egg white. Beat in vanilla.
Combine 2 tbsp flour with blueberries.
Combine rest of flour, baking powder, baking soda, and salt. Add flour mixture alternately with lemon yogurt to the sugar mixture. Begin and end with flour. Fold in blueberries.
Pour batter into 10 inch tube pan or bundt pan coated with cooking spray. Sharply rap one time on counter to remove air bubbles. Bake at 350 for 1 hour 15 minutes or until a wooden pick inserted in center comes out clean.
Cool cake in pan 10 minutes on wire rack; remove cake from pan; cool an additional 15 minutes. Combine powdered sugar and juice. Drizzle over cake.
16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user LINJEN.
Nutritional Info Amount Per Serving
- Calories: 265.0
- Total Fat: 4.1 g
- Cholesterol: 11.1 mg
- Sodium: 237.9 mg
- Total Carbs: 52.2 g
- Dietary Fiber: 1.2 g
- Protein: 5.6 g
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