Healthier Lemon Blueberry Pound Cake

My family loves a good pound cake but they are loaded with fat and sugar, so I limit how often I either make or have them in the house. My kids love to have a piece at night or grab one as they are heading out the door in the morning so I’ve been on the hunt for a healthier version. And I’ve found it! A traditional lemon blueberry pound cake has roughly 600 calories per slice. Per slice! My recipe has the same amazing texture and taste and comes in at 222 calories!

Healthier Lemon Blueberry Pound Cake

Yield: 12

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Healthier Lemon Blueberry Pound Cake

My family loves a good pound cake but they are loaded with fat and sugar, so I limit how often I either make or have them in the house. My kids love to have a piece at night or grab one as they are heading out the door in the morning so I’ve been on the hunt for a healthier version. And I’ve found it! A traditional lemon blueberry pound cake has roughly 600 calories per slice. Per slice! My recipe has the same amazing texture and taste and comes in at 222 calories!

Prep time: 5 MinCook time: 1 H & 10 MTotal time: 1 H & 15 M

Ingredients

• 1/2 cup light butter (I use Earth Balance)
• 1 cup sugar
• 4 ounces reduced-fat cream cheese
• 3 eggs
• 1 egg white
• 3 cups flour, divided
• 2 cups fresh or frozen blueberries
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 eight-ounce carton lemon low fat or greek yogurt
• 2 teaspoons vanilla extract

Instructions

1. Preheat oven to 350 degrees.
2. Using your mixer, beat sugar, butter, and cream cheese until well blended (~3 minutes).
3. Add eggs and egg white one at a time, until each is well blended.
4. Reserve 2 teaspoons of flour and set aside.
5. Add the remaining flour and all other dry ingredients and mix well. The batter will be thick.
6. Add the yogurt and vanilla and mix well. The batter should now be a normal cake batter consistency.
7. Place your blueberries in a bowl and mix with remaining flour. Coat the blueberries with flour. I will put these in a zip lock bag and shake to coat the blueberries but you can do this in the bowl as well. Doing this keeps the blueberries where they are in the batter. If you skip this step, they may all drop to the bottom of the pan.
8. Add the blueberries and mix by hand so that the blueberries don’t mash.
9. Bake in a greased tube pan at 350 degrees for 70 minutes. I love using my bundt pans for this cake.

Recommended Products:

Wilton Perfect Results Premium Non-Stick 9.51-Inch Fluted Tube Pan

Hamilton Beach Electric Stand Mixer, 4 Quarts, Dough Hook, Flat Beater Attachments, Splash Guard 7 Speeds with Whisk, Black with Top Handle

Nordic Ware Platinum Collection Heritage Bundt Pan

Nutrition Facts

Calories

280

Fat

8 g

Sat. Fat

5 g

Carbs

45 g

Fiber

1 g

Net carbs

44 g

Sugar

20 g

Protein

6 g

Sodium

236 mg

Cholesterol

57 mg

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The cake is done when a toothpick inserted comes out clean.

Let the cake cool for 10 minutes and then remove from pan.

If you want a drizzle, you can mix 1/2 cup of powdered sugar with 4 teaspoons of lemon juice and drizzle over. Note, the calorie count does not include this step as my family doesn’t like this - it makes the cake sweeter.