So, a few weeks back, I was in the grocery store…looking for cake mix for my first fondant cake, and these blueberries at $2/pint caught my eye. I had to buy them…just had to bake something with them. However, I had NO idea what to make. So, being on my diet, I looked at Cooking Light and searched blueberries…lo and behold, this recipe for a blueberry pound cake came up. It was on my “to make” list…
I finally had the opportunity to make this cake Monday, and with a few healthy substitutions for an already healthy recipe, it came out great. However, moreso like a sweet bread than a pound cake. Regardless, my stomach was happy and so was my diet!
I will admit, though, the cake looks purple because after I put all the ingredients in the pan, I forgot to put in an extra egg (that was called for)…so I mixed it in stupidly and realized OH NO! THE BLUEBERRIES!!!….thus my cake is purple….
Blueberry Pound Cake (gone bread)
adapted from Cooking Light
- 2 cups granulated sugar (used 1 cup splenda, 1 cup sugar)
- 1/2 cup light butter
- 1/2 (8-ounce) block 1/3-less-fat cream cheese, softened
- 3 large eggs
- 1 large egg white
- 3 cups all-purpose flour, divided ( 1 cup WW flour, 2 cups AP flour)
- 2 cups fresh or frozen blueberries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (8-ounce) carton lemon low-fat yogurt (I hate lemon in desserts, so I used blueberry yogurt instead)
- 2 teaspoons vanilla extract
- Cooking spray
For the glaze:
- 1/2 cup powdered sugar (omitted…I don’t want a glaze on it)
4 teaspoons lemon juice (omitted…same reason)
- Preheat oven to 350°.
- Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt.
- Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray.
- Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
- Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.
Makes 16 servings.
**I’m not sure how accurate Cooking Light is here…because their dessert had less fat, 10 more calories and 0.3 less g fiber/serving (weird!)**