Recipe: Low Fat Blueberry Pound Cake

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)
Ingredients
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
Cooking spray
½ cup powdered sugar
4 tsps. lemon juice
Directions
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.

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Squeaky GourmetAugust 2, 2010 - 12:54 pm

it looks perfect for a summer evening with some tea! I love the photos you took as well! Very nice!
BUZZ!

Andrew FrishmanAugust 2, 2010 - 2:10 pm

Mmmnn. . . I LOVES me some blueberry cake!

http://www.youtube.com/watch?v=8aTzmU7HV64

LirenAugust 2, 2010 - 2:30 pm

I love a good pound cake but have always been intimidated by the amount of butter that typically is required. This recipe I can handle! Beautifully photographed, Brian. Your photos keep getting better and better :)

Lindsey FrancesAugust 2, 2010 - 3:11 pm

I love the photographs here! I've been looking for a lighter cake recipe to start baking more often, I am going to give this a try this week. My morning (and afternoon) coffee could use a little baked good on the side.

Kim (Liv Life)August 2, 2010 - 3:43 pm

This cake is a staple in our house as well and has earned the top spot as my husband's favorite! Sometimes we even add a few drops of lemon oil to enhance the lemon flavor.
Love your photos, I really like the one of the cake being cut. Neat perspective!

Fun and Fearless in BeantownAugust 2, 2010 - 3:53 pm

Even though I HATE the word, I've got to say that I can see how moist this cake looks just in the pictures! There is nothing wrong with more cake recipes!

Evan @swEEtsAugust 2, 2010 - 6:08 pm

I love pound cake and this looks wonderful.. I have to agree with Fun and Fearless- it looks ridiculously moist in the photos! Can't wait to try this..

mangiabellaAugust 2, 2010 - 6:10 pm

Buzzzzzzzzz!! This definitely looks like a lovely tea companion to me as well – or perhaps a delicious accompaniment to my morning coffee out in the mountains! I have been away for week but am back and can't wait to catch up on all your posts since I've been gone – they look simply divine….

MargieAugust 2, 2010 - 6:21 pm

I love how you take a common food from your childhood and make it special…..and to me what is really special are the people who eat it.
Your blueberry cake looks perfect! Dad, of course, would throw a big scoop of ice cream on it.

hannahAugust 2, 2010 - 7:08 pm

I like the story and your description of the cake. I have to admit that with blueberries, I prefer low fat, somehow it makes the blueberries stick out more. I just came back from picking blackberries, might well try your cake as a blackberry pound cake variation! Thanks for this delicious description and thanks for sharing.

The CilantropistAugust 2, 2010 - 7:28 pm

I dont mind eating low fat desserts at all, as long as they taste incredible. Too often low fat translates into bad taste, but this cake sounds AMAZING! I love that it does look so moist and the blueberries are huge!

Lora@cakeduchessAugust 2, 2010 - 10:20 pm

That looks delicious Brian!Beautiful photos.:)

Betty RayAugust 3, 2010 - 12:06 am

Just picked up the makings for this pound cake. Can't wait to try it. Thanks for posting!

StellaAugust 3, 2010 - 12:13 am

Ooh, this sounds and looks so good. Your photos make me want a slice-with some of that ice cream! I guess that would ruin the low fat thing though (smile)…

AnonymousAugust 3, 2010 - 1:09 am

Brian, Yum,perfect timing for Vermont blueberry picking!
Barbara

RyanAugust 3, 2010 - 1:23 am

Oooh I just happen to have a batch of blueberries in the kitchen, might use them for this!

Andra@FrenchPressMemosAugust 3, 2010 - 2:14 am

I have to say – first, I am just not a baker. I suffer from BAD – baking anxiety disorder. Second, I have never considered making anything low cal – fat or otherwise. But this looks delicious!!!

JoanneAugust 3, 2010 - 3:04 am

That last picture just exudes how moist it is…you know, in case any of your readers thought you were lying to them. Pound cake speaks to my heart and soul as well…so many memories attached to it. I love that you added blueberries to it as they are certainly the perfect complement.

MonetAugust 3, 2010 - 3:57 am

Brian…when you come to Austin, will you please give me some photography lessons. You should go and work for Bon Appetit. That is not a joke. I think this cake looks spectacular (and I too think about how many cake recipes, or bread recipes I've posted a week). And even though this may not be laden with butter, it still looks divine. Your mom taught you well!

cake recipeAugust 3, 2010 - 5:12 am

That looks heavenly, perfect mate to a cup of coffee! I'd prefer it like yours but for my 6-year old twin boys, it has to have a little frosting then it's perfect! lol! They love blueberry cakes, specially with actual fruit bits like that. Although, a cake needs to have frosting or icing to be an official cake for them, lol!
I'd definitely give this a go, thanks for sharing. :)

bunkycooksAugust 3, 2010 - 12:24 pm

This does look very moist! I think this may be the same recipe my neighbors made and shared with us last year. If so, it is quite good and I have been meaning to ask for the recipe. I think I will just make yours and see if it's the same one. Nice photos! :)

ElleAugust 3, 2010 - 4:17 pm

I can almost taste this beautiful cake! Nothing wrong with two cakes in less than two weeks in my book. ;)

I love the thought of it being almost souffle-like in texture. Gorgeous!

Spicie FoodieAugust 3, 2010 - 11:53 pm

Wow your pound cake looks so moist and absolutely perfect. I love that you learned to bake low fat treats from your Mom, I use the same ingredients for baking all of the time. Thanks for sharing this mouthwatering recipe.

baking.serendipityAugust 5, 2010 - 12:55 am

There are so many things I love about this! First, low-fat. Then, blueberries from your CSA. ANd let's not forget the pound cake concept. I haven't found a good lower fat pound cake recipe yet, but yours looks like it might be it. Thanks for sharing, I'll definitely be giving this one a try :)

Angie's RecipesAugust 5, 2010 - 5:29 am

They look berry moist! Cream cheese, yogurt, blueberries…lots of good stuff in the cake.

Rosa's Yummy YumsAugust 5, 2010 - 3:18 pm

That pund cake looks absolutely delicious! I love blueberries so much…

Nice blog you have here!

Cheers,

Rosa

Magic of SpiceAugust 6, 2010 - 6:27 am

A perfect blueberry pound cake…this looks mouth watering, moist and decedent.

Lynne @ CookandBeMerryAugust 6, 2010 - 6:45 am

I love pound cake..it is so versatile. You can toast it, saute it in butter (way decadent), or use it in a trifle. This one looks like it would go the whole nine yards. Mmmm.

JackieAugust 6, 2010 - 9:30 am

Mhm! So yummy! Just like Monet you seem to be attracted to the blueberries – good news for me, because I luuuurve blueberries!

That photo of the blueberries? Gorgeous. Simply beautiful.

Jax x

RVAugust 7, 2010 - 1:58 am

Pound cake looks sinlessly delicious. I can savour them without any guilt and those blueberries are so gorgeous.
Love your blog and looking forward to connect with you. Happy Blogging Cheers, RV

AnonymousJanuary 21, 2011 - 6:49 am

Fantastic! I didn't have lemon yogurt so I used greek yogurt and added lemon zest. Also substituted 1 1/2 cups of AP flour with whole wheat pastry flour and reduced sugar to 1 cup instead of the two. Believe it or not this pound cake was still OUTSTANDING. This is a great recipe, thanks for sharing!

Cathy ClontzOctober 7, 2013 - 1:03 am

I made this pound cake in 2 loaf pans in my oster toaster oven. I had to substitute nonfat plain yogurt and added a teaspoon of lemon flavoring along with the vanilla. They were done in 55 minutes. It is a really good cake. The texture is perfect and it is so moist .

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