I’m aware that this is the second cake in less than two weeks, but I couldn’t help myself. It started with a container of beautiful plump blueberries that arrived in our CSA box the other week. I scoured the Internet and issues of Bon Appetit to see if there were any recipes that jumped out at me. There were some fantastic finds, like grilled salmon steaks with blueberry sauce and mini blueberry tarts (both of which I plan on making in the future).
But as I looked through all of these options, my thoughts kept returning to one of my favorite childhood recipes: Low-Fat Blueberry Pound Cake.
Now, I’m not a fan of “low fat” foods because, for the most part, Eric and I make rather healthy choices in what we eat. So, when it comes to making dessert, it should be the real deal; which means butter… lots and lots of butter.
Growing up, however, my mom was always quick to show me that there are other ways to make something taste good without loading it with fat; that using egg whites and yogurt or apple sauce can make a wonderfully moist cake.
This pound cake recipe was a staple in our household. My mom has baked it countless times. It’s one of those desserts that never gets old.
As this was the first time I was making it myself, I was a bit nervous that it wouldn’t live up to my expectations or that I would do something to botch it. Thankfully, I can report, that was not the case.
What I find so remarkable about this cake is the consistency. At first glance, it appears to be your typical, dry pound cake. But as soon as you have a bite, you realize it is just the opposite. In fact, the added egg white gives it the texture of a souffle.
I have no doubt that this will be a hit with guests. And, if you’re like me and don’t care about a little added fat, it is fantastic with a scoop of ice cream on top.
Low Fat Blueberry Pound Cake
(adapted by Margie Samuels from Cooking Light Magazine)
Yields: 16 slices (290 calories per slice)
2 cups sugar
½ cup light butter or margarine, softened
½ block (8-oz. block) low-fat cream cheese, softened
3 large eggs
1 large egg white
3 cups all-purpose flour
2 cups blueberries, fresh or frozen
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 carton (8-oz.) low-fat lemon yogurt
2 tsps. vanilla
½ cup powdered sugar
4 tsps. lemon juice
Preheat oven to 350 degrees.
Beat the butter, cream cheese and sugar in a large bowl on the medium speed of a mixer until well blended (about 5 minutes). Add the eggs and egg white, one at a time, beating well after each. Lightly spoon flour into a dry measuring cup, level with a knife.
Combine 2 tablespoons of the flour with the blueberries in a small bowl. Toss the berries with the flour, and set aside.
Combine the remaining flour with baking powder, baking soda and salt. Add the flour mixture to the sugar mixture alternately with the lemon yogurt, beginning and ending with the flour.
Finally, fold in the blueberries and vanilla.
Pour the batter into a 10-inch tube pan coated with cooking spray.
Bake for 1 hour and 10 minutes, or until golden and baked through.
For glaze: combine the powdered sugar and lemon juice in a small saucepan. Stir over low heat until the sugar is dissolved. Drizzle this glaze over warm cake.