Blueberry Lime Cream Cheese Pound Cake

Blueberry Lime Cream Cheese Pound Cake
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Blueberry Lime Cream Cheese Pound Cake calories by ingredient
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Number of Servings: 8

Ingredients

    1 1/4 cups flour
    1 tsp baking powder
    1/4 tsp salt
    1/4 cup I Can't Believe It's Not Butter Light
    1/4 cup unsweetened applesauce
    4 oz fat free cream cheese, room temperature
    1/2 cup Splenda
    2 Tbsp sugar
    3 egg whites
    2 tsp vanilla extract
    2 Tbsp lime zest
    1/2 cup fresh blueberries

    cream cheese frosting:
    3 oz fat free cream cheese, room temp
    3 Tbsp I Can't Believe It's Not Butter Light, room temp
    1 cup powdered sugar
    1 tsp vanilla extract

Directions

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

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