NOT-SO HEALTHY - HEALTHIER BLUEBERRY LEMON POUND CAKE

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Not-So Healthy - Healthier Blueberry Lemon Pound Cake image

This is a slightly lightened up version of a pound cake I adapted from TasteFood food blog. http://www.tastefoodblog.com/tastefood/2009/08/lemon-blueberry-pound-cake.html It's delicious and easy! **** I use frozen blueberries (not thawed) It will take about 7-10 minutes longer to bake if using frozen.....

Provided by JungleLove

Categories     Breakfast

Time 1h20m

Yield 1 loaf, 10-12 serving(s)

Number Of Ingredients 13

3 eggs
1/2 cup fat free Greek yogurt
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
1 cup all-purpose flour
3/4 cup whole wheat pastry flour
3/4 cup sugar
1 tablespoon lemon zest (zest of one lemon)
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
2 cups blueberries

Steps:

  • Preheat oven to 350 F.
  • Grease and flour a loaf pan.
  • In a large bowl combine the flours, sugar, lemon zest, baking powder, salt and cinnamon. Using an electric mixer, mix for one minute at low speed to combine.
  • Combine eggs, yogurt, vanilla and lemon extract in a medium bowl. Lightly whisk to combine. It will look like a creamy yellow yogurt.
  • Add butter and half of the egg mixture to the flour mixture. Mix at high speed for one minute.
  • Add remaining egg mixture in 2 batches, mixing 30 seconds after each addition. Batter should be light and fairly fluffy.
  • Gently fold in the blueberries. Pour batter into prepared loaf pan. Bake one hour, or until a toothpick inserted in the center comes clean.
  • Remove from oven and run sharp knife around edges of cake. Let rest 10 minutes. Turn out onto a rack and cool completely.

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