Blueberry Pound Cake

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This is a great cake to make when blueberries are at their peak. It's moist and not too sweet.

Preparation time: 2 hours
Cooking time: 1 hour 10 minutes

Difficulty: Easy - for beginners
Serves: 16


2 cups granulated sugar
1/2 cup butter
4 oz cream cheese, softened
3 large eggs
1 large egg white
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 oz vanilla yogurt
2 tsp vanilla extract
cooking spray (for pan)
1/2 cup powdered sugar
4 tsp lemon juice


1. Preheat oven to 350
2. Beat first three ingredients at medium speed of 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 Tbsps 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 alternatively 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 our clean.
3. Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice n a small bowl' drizzle over warm cake. Cut with serrated knife


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