Blueberry Pound Cake Recipe


Difficulty LevelEasyHealth IndexAverage
Main Ingredient


 Granulated sugar2 Cup (32 tbs)
 Light butter1⁄2 Cup (8 tbs)
 1/3 reduced fat cream cheese4 Ounce, softened (Half Of An 8-Ounce Block)
 Eggs3 Large
 Egg white1 Large
 All-purpose flour3 Cup (48 tbs), divided
 Blueberries2 Cup (32 tbs) (Fresh Or Frozen)
 Baking powder1 Teaspoon
 Baking soda1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Low fat lemon yogurt8 Ounce (1 Carton)
 Vanilla extract2 Teaspoon
 Cooking spray1 Tablespoon
 Powdered sugar1⁄2 Cup (8 tbs)
 Lemon juice4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 4791 Calories from Fat 1130

% Daily Value*

Total Fat 128 g197.1%

Saturated Fat 68.4 g341.8%

Trans Fat 0 g

Cholesterol 905.7 mg

Sodium 3293.4 mg137.2%

Total Carbohydrates 825 g274.9%

Dietary Fiber 17.3 g69.3%

Sugars 515.9 g

Protein 94 g187.5%

Vitamin A 78.1% Vitamin C 66.2%

Calcium 137.1% Iron 122.5%

*Based on a 2000 Calorie diet


1. Preheat oven to 350°.
2. Beat first 3 ingredients with a mixer at medium
speed 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,- 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 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.
3. Cool cake in pan on a wire rack 10 minutes,- remove from pan. Combine powdered sugar and juice in a small bowl,- drizzle over warm cake. Cut with a serrated knife.