|Beautiful low-fat Blueberry Pound Cake|
Summertime is such a wonderful time of the year…full of natures bounty. Farm stands overflow with freshly picked corn, beautiful tomatoes, sweet juicy peaches and berries that ripen just before they are picked. Days that are long, hot and blissful. The smell of freshly mowed lawns permeate the warm air. Wonderful warm breezes that sway the trees and give a bit of relief from the heat. The songs of birds are all around you…beautiful birds…pesky birds!
I have a confession to make...I am a berry-aholic! I grow several kinds in my garden. I spend the summer making pies, jam, cobblers and tarts filled with beautiful summer fruits and berries. I grow blackberries, black raspberries and red raspberries. I also have concord grapes that I will harvest for jam in the fall. In the last few weeks we have been building a type of tent to shelter my berries from the birds. Last year the birds got to eat more berries then we did! This year I'm on a mission to save my berries! So, while my husband was building my second tent, I baked a beautiful Blueberry Pound Cake with my store bought blueberries! If the tents work, I will be baking many treats this summer with my own berries!
|The tent my husband is building to protect my berries…I still have to drape it with screening!|
|My friend the bee!|
|This is the tent I built and that's why my husband has taken over. A little rough but it does the trick!|
This Blueberry Pound Cake is one of my favorite summer cakes. It is low in fat and delicious! I got the recipe from Cooking Light magazine years ago. I have altered the amount of sugar…I thought 2 cups made it too sweet. I also omitted the glaze. I did make a sauce of fresh blueberries and sugar.
Blueberry Pound Cake
2 cups sugar (I used 1 1/2 cups)
1/3 cup butter
1/2 cup (4 ounces) lite cream cheese
3 large eggs
1 egg white
2 teaspoons vanilla
3 cups flour--divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-8 ounce carton lemon low-fat yogurt (I used vanilla)
1/2 cup powdered sugar
4 teaspoons lemon juice
Preheat oven to 350°.
Beat sugar, butter and cream cheese at medium speed of the mixer until well blended (about 5 minutes) Add eggs and egg white, one at a time, beating well after each addition. Beat in vanilla.
Lightly spoon flour into measuring cups and level with a knife. Combine 2 tablespoons of flour with the with blueberries in a small bowl; toss to coat. Combine remaining flour, baking soda, baking powder, and salt. Add flour mixture alternately with yogurt, beginning and ending with the flour mixture. Fold in the blueberries.
Pour batter into a 10 inch tube pan coated with cooking spray. Sharply tap pan once on the counter to remove air bubbles. Bake at 350° for 1 hour and 15 minutes or until a toothpick comes our clean.
Cool cake in pan for 10 minutes on a rack.
Combine powdered sugar and lemon juice in small bowl and drizzle over warm cake.
|Mixing in the blueberries!|
|Ready for the oven|
|Lovely….just out of the oven!|
I have been away and am so far behind that I have not properly thanked Ryan of Ryan Bakes for the Versatile Blogger Award. I will pass this award on but not today! Ryan has a wonderful blog that I am sure you would enjoy visiting…you should check it out! Thanks again, Ryan!