Blueberry poundcake recipe
Two of my very best go-to recipes I got from Cooking Light in the ’90s. I made this particular one three times over the
long holiday weekend: one for home, one for a party and one for my grandparents. (It’s a story in itself how much my grandfather loves desserts. His 97th or possibly 98th birthday, depending on which documents you’re reading, is this Friday- I am looking for all sorts of cake recipes so I can celebrate his big day with a variety of his favorite things. Please share your favorite recipes – especially coffee cakes and cakes that go in tube pans. And don’t hold back, because my dessert-loving grandmother’s 97th birthday is on July 16 and I will need a whole new supply. Thanks!)
As usual, it received rave reviews so I wanted to publicly thank Cooking Light for making me look so good and to share it today on Real Food Wednesday to show that Real Food can include desserts and can achieve crazy levels of yumminess.
Blueberry pound cake (exactly as it appeared in Cooking Light. Please note: I use regular (not low fat or light) butter, cream cheese and yogurt and the cake comes out beautifully!).
2 cups granulated sugar
1/2 light butter
1/2 (8-oz) block 1/3 -less-fat cream cheese, softened
3 large eggs
1 large egg white
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 tspn baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 8-ounce carton lemon low-fat yogurt
2 teaspoons Vanilla extract
Cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice
1. Preheat oven to 350 degrees
2. Beat first 3 ingredients at a 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.
3. Cook cake in pan for 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake.
For the party, I circled the cake with halved strawberries.
Some notes:
- the recipe says you can use frozen blueberries. I tried this once and it was a disaster
- since I started making this cake, 8-oz low-fat lemon yogurt has become increasingly hard to find
- this is a very forgiving recipe, meaning, I have on more than one occasion used the whole 8 oz cream cheese, rather than half of it. The cake still comes out perfectly.
About The Author
KittyKrueger
Suburban Chicago wife and mom inspired by Michael Pollan.
Other posts byKittyKrueger
Hi Kitty,
This sounds great! Thanks for joining in on Real Food Wednesday! The only changes I’d make to your recipe would be not using low-fat anything – that stuff is full of fake fillers and junk, and besides dairy fats are so good for us! Can’t wait to try this!
Kelly
Kelly the Kitchen Kop´s last blog ..Eating Out – Real Food Wednesday
Thanks so much, Kelly-
I should have added this 4th note: I repeated the recipe as it appeared in Cooking Light. I use the ‘real’ butter, cream cheese and – wherever possible – yogurt. The healthy dairy fats and the antioxidant-loaded blueberries make this cake like a vitamin!;)
The directions say lemon juice but the ingredients say lime juice. Which is correct? Also, I think this would be divine with some raw-milk yogurt and grated lemon zest as a substitution for the lemon yogurt.
Woops, that should read “lemon” not lime. Sorry! Thanks for the catch.
And its one whole stick of butter.
Kitty´s last blog ..Blueberry poundcake recipe
Sorry to post again. Is it 1/2 stick butter or 1/2 cup butter? There is no increment with the butter.
You know, I like blueberry pound cake as much as Pa Dale does
Jessica The Rock Chick´s last blog ..Carnival Games (Summer Stock Sunday)
Did you know that it’s “National Blueberry Month” and that today is “Pick A Blueberry Day”? You’re just so on top of things!
Jessica The Rock Chick´s last blog ..Carnival Games (Summer Stock Sunday)
I’m a blog buddy of Jessica’s and she told me you had started your own blog. I wanted to say welcome to the blogosphere and good luck!
By the way, I am glad I read this post on a full stomach because I might have gone out of my mind craving blueberry poundcake.
Malcolm´s last blog ..Please Take A Moment To Vote In the Current "What Movie Should Malcolm Watch Next?" Poll… Thank You
Hi, Malcolm! Thanks for stopping by. I am telling you, this pound cake pleases everyone. I gotta run, because I have to vote in a poll about which movie you should watch next…
This is one of my all time favorite dessert recipes. I bought the magazine it originally appeared in because the picture looked so wonderful. The taste lived up to the picture. You’re right, it’s very forgiving. It’s also very good with cranberries (the small wild kind).
I’m making this one tomorrow, we picked a couple of gallons of blueberries today. It’s much better than pie!
Hi, krich! I never thought of using cranberries. I bet that would be a great twist for fall or the holidays. Would love to know what else you did with your blueberries.