It is a snowy day here in Maryland and a perfect time to bake. I made this wonderful cake this morning...just for you! So rich and moist and perfectly sweet with just a touch of lemon. So good!
Blueberry Lemon Pound Cake
1 3/4 cups sugar
1/2 cup butter, room temperature
1/2 cup low fat cream cheese, softened
3 large eggs
1 tablespoon of lemon zest
1/4 cup squeezed lemon juice
2 teaspoons pure vanilla
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 tsp salt
1 (8 oz) non-fat vanilla yogurt
Lemon Vanilla Drizzle
1/2 cup sifted powdered sugar
4 teaspoons fresh squeezed lemon juice
Preheat oven to 350 degrees. In a large bowl beat the sugar, butter and cream cheese at medium speed with a mixer until well blended. Add the eggs one at a time, beating well after each addition. Beat in the vanilla, lemon juice and then add
In a different bowl measure out your 3 cups of all purpose flour. Sprinkle 2 tablespoons of it all over the blueberries and gently stir to coat. Mix the remaining flour with the baking soda and baking powder and salt. Add four mixture to the sugar mixture a little at a time just until blended. Then lightly blend in the yogurt until combined. Next fold in your blueberries very gently. You do not want to stir too much or your cake will be blue!
Pour the batter into a 10-inch tube pan or a bundt pan that you have greased or sprayed non stick spray. Sharply tap the pan once on the counter to remove air bubbles. Bake at 350 degrees for an 1 hour to an hour and 15 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake in the pan for 10-20 minutes on a wire rack then remove cake from pan. Cool an additional 15 minutes on a wire rack.
Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle over the cake.
Want a new bundt pan like the one I use? Go to this link and get it from Amazon and the proceeds will go to my Animal Rights group!
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