My Favorite Blueberry Pound Cake
A moist and flavorful blueberry pound cake with a hint of lemon, perfect for brunch or dessert, appealing to berry lovers and those craving a tender, fruity treat.
Ingredients
- 2 cups granulated sugar
- 1/2 cup light butter ⓘ
- 4 oz. Neufchatel cheese, softened ⓘ
- 3 large eggs ⓘ
- 1 large egg white ⓘ
- 3 cups all-purpose flour, divided ⓘ
- 2 cups blueberries ⓘ
- 1 tsp. baking powder ⓘ
- 1/2 tsp. baking soda ⓘ
- 1/2 tsp. salt ⓘ
- 8 oz. lemon low-fat yogurt ⓘ
- 2 tsp. vanilla extract ⓘ
- cooking spray ⓘ
- 1/2 cup powdered sugar ⓘ
- 4 tsp. lemon juice ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Beat sugar, butter, and cream cheese at medium speed until well-blended, about 5 minutes.
- Add eggs and egg white one at a time, beating well after each addition.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine 2 tablespoons of flour with blueberries; toss well.
- Combine remaining flour, baking powder, baking soda, and salt.
- Add flour mixture alternately with yogurt to the batter, beginning and ending with the flour mixture.
- Fold in blueberry mixture and vanilla extract.
- Pour batter into a 10-inch tube pan coated with cooking spray.
- Bake at 350°F for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean.
Tips & Substitutions
For a lighter version, substitute half of the butter with unsweetened applesauce. If you find fresh blueberries out of season, frozen blueberries can work just as well; just toss them in flour before adding to the batter to prevent sinking. Ensure your ingredients are at room temperature for better mixing, and consider adding a pinch of nutmeg for extra flavor.
Serving Suggestions
This blueberry pound cake is delightful on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Garlic-Lemon Green Beans for a refreshing contrast. Serve it alongside a cup of tea or coffee for a perfect afternoon snack or breakfast treat.
Storage & Reheating
Store any leftover blueberry pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. Reheat individual slices in the microwave for 10-15 seconds to enjoy a warm treat without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of My Favorite Blueberry Pound Cake contains roughly 414 calories, with 6g protein, 43g carbohydrates, and 9g fat. It is a good source of protein (12% of the Daily Value) and vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 885mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fruit in this recipe?
Yes, you can substitute blueberries with other fruits like raspberries, chopped strawberries, or diced peaches. Just make sure to adjust the flour coating method to prevent them from sinking in the batter.
What can I do if my cake is too dense?
If your cake turns out dense, it may be due to overmixing the batter or measuring the flour incorrectly. Always spoon the flour into your measuring cup and level it off to avoid packing it down. Mixing just until combined can also help achieve a lighter texture.
How can I make this cake gluten-free?
To make a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. Additionally, ensure that all other ingredients, such as baking powder and yogurt, are certified gluten-free to maintain the cake's integrity.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).