This is another recipe from my Cooking Light Cookbook, that has not failed me. I tried it a week ago and it was utter kitchen failure. However, it was not the recipe it was the baking pan that was too small and very dark. Which conduced the heat to the sides and made it rise faster than the center and it caused this weird concave issue in the middle. I bought a new loaf pan and my funds were quite well spent. I love Fat Daddio’s bakeware.
I have been wanting to try and make this cake for quite a while, and with berries going on sale I gave in. This is a lighter version of that dense and decadent blueberry pound cake. I changed it very very slightly from what is in the book and below recipe shows those changes. I wanted more lemon flavor, blueberries and lemon is like chocolate and peanut butter to me. The other reason I chose this recipe aside from the sale on blueberries is because my husband was saying he needed something more then just yogurt in the morning to tide him over until lunch. I figured this would be great. I made it in 6 small loaf pans, and froze half of them. There is only two of us in my home and we don’t need a whole cake tempting me. Even if it is a lighter version of the original it still needs to be consumed in moderation, but with how good this cake is with coffee in the morning it’s hard to resist.
Blueberry Pound Cake
Makes: One large bunt cake, two loafs, or 6 mini loafs.
- 3 cups Flour (minus 2 tbsp)
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2 cups Frozen or Fresh Blueberries
- 1 (7oz) container Greek Non Fat Yogurt
- 2 tsp Vanilla Paste
- Zest of one Lemon
- Juice of one Lemon
- 3 Eggs
- 1 Egg White
- 2 cups Granulated Sugar
- 1/2 c (1 stick) Light Butter or Margarine
- 4 oz Fat Free Creamcheese
Preheat the oven to 350°F. Prepare your baking pans by spraying lightly with cooking spray and set aside.
In a small bowl combine Flour (take out two tablespoons and pour into a ziplock bag), Baking Powder, Baking Soda, and Salt. Whisk to combine and set aside. In the ziplock bag with the flour add the blueberries and toss to coat the berries in flour.
In a pourable (2 cup) measuring cup combine the Yogurt, Vanilla, Lemon Zest, and Lemon Juice. Stir to combine and set aside.
In a small bowl, add 3 large eggs and one egg white, whisk to combine and set aside.
In a stand mixer on medium speed, combine the Sugar, Creamcheese, and Butter. Mix until pale and fluffy. Add the eggs and mix until combined scrape down the sides and mix again until well combined. (By scrambling up the eggs before adding to mixer you don’t work the mix as much and get a softer crumb).
Turn the mixer down to low, add in half of the flour mixture. Once combined scrape down the sides and add the yogurt mixture, mix to combine. Add the remaining flour mixture and mix until just combined. Turn off your mixer move the bowl off the mixer stand. Scrape down the sides of the bowl. Add in the blueberries tossed in the flour, and begin folding the mixture to combine the flour and blueberries. Pour mixture into prepared pan(s).
Baking time will depend on the baking pan used and it’s color. A bunt pan and large dark colored loaf pan will take 1 hour +. Mini loaf pans will take 30-45 min. A light colored medium sized loaf pan will take 45-55 minutes. At the 30-40 minute mark, check on your pans. Use you’re judgement, if the top is a deep golden brown and beginning to crack use a toothpick and insert into center and if it comes out clean it is done.
Cool in pan for 10-15 minutes and remove. Cool completely before freezing.
Adapted: Cooking Light Cookbook