MOIST BLUEBERRY POUND CAKE

Moist Blueberry Pound Cake image

A lemony glaze tops off the old-fashioned flavor of this mouthwatering blueberry cake. Folks will have a hard time believing it's lower in fat! -Maxine Pierce, Biloxi, Mississippi

Provided by Taste of Home

Time 1h25m

Yield 16 servings.

Number Of Ingredients 14

Ingredients

2 cups fresh or frozen blueberries
3 cups all-purpose flour, divided
1/2 cup reduced-fat butter, softened
4 ounces reduced-fat cream cheese, cubed
2 cups sugar
2 teaspoons vanilla extract
3 large eggs, room temperature
1 large egg white, room temperature
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup lemon yogurt
GLAZE:
1/2 cup confectioners' sugar
4 teaspoons lemon juice

Steps:

In a small bowl, combine blueberries and 2 tablespoons flour; set aside. In a large bowl, cream the butter, cream cheese, sugar and vanilla until light and fluffy. Add eggs and egg white, one at a time, beating well after each addition. Combine the baking soda, salt and remaining flour; add to creamed mixture alternately with yogurt. Fold in reserved blueberries. , Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, whisk glaze ingredients until smooth. Drizzle over warm cake.

Nutrition Facts : Calories 276 calories, Fat 6g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 241mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.