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Moist Blueberry Pound Cake

Total Time

Prep: 20 min. Bake: 65 min. + cooling


16 servings

A lemony glaze tops off the old-fashioned flavor of this mouthwatering blueberry cake. Folks will have a hard time believing it’s lower in fat! —Maxine Pierce, Biloxi, Mississippi


  • 2 cups fresh or frozen blueberries
  • 3 cups all-purpose flour, divided
  • 1/2 cup reduced-fat butter, softened
  • 4 ounces reduced-fat cream cheese, cubed
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 1 large egg white, room temperature
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup lemon yogurt
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 4 teaspoons lemon juice


  1. In a small bowl, combine blueberries and 2 tablespoons flour; set aside. In a large bowl, cream the butter, cream cheese, sugar and vanilla until light and fluffy. Add eggs and egg white, one at a time, beating well after each addition. Combine the baking soda, salt and remaining flour; add to creamed mixture alternately with yogurt. Fold in reserved blueberries.
  2. Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, whisk glaze ingredients until smooth. Drizzle over warm cake.
Editor's Note: If using frozen blueberries, do not thaw. This recipe was tested with Land O'Lakes light stick butter.

Nutrition Facts

1 slice: 276 calories, 6g fat (3g saturated fat), 55mg cholesterol, 241mg sodium, 52g carbohydrate (32g sugars, 1g fiber), 6g protein.

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