Blueberry Pound Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Blueberry Pound Cake calories by ingredient
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Number of Servings: 16


    2 cups sugar
    1/3 cup softened butter
    4 oz fat free cream cheese
    3/4 cup egg substitute
    1 large egg white
    1 tsp vanilla extract
    1 tsp almond extract
    3 cups flour, divided
    2 cups blueberries, fresh or frozen
    1 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    8 oz light lemon yogurt
    Cooking spray
    1/2 cup powdered sugar
    4 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.

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