Low-fat Blueberry Pound Cake Recipe

How to bake low fat blueberry pound cake

Pound cake is one of the easiest cake recipes and is traditionally made with a pound of flour, a pound of butter, a pound of eggs and a pound of sugar. Over time, the ingredients for pound cake changed with certain countries having distinctive style.

This version of pound cake recipe I am going to share is called Low-Fat Blueberry because I added sour cream to add more moisture resulting to a less dense pound cake. Blueberry  is also incorporated to add flavor.

The ingredients are reduced to half pound ratio. Makes 16 servings.

INGREDIENTS:

1 1/2 cups sugar
1/4 lb unsalted butter, softened (115 g)
1/4 lb reduced fat creamcheese, softened (110 g)
4 pcs large eggs (approx 1/2 lb)
3 cups all purpose flour
2 cups blueberries filling
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 oz low fat yogurt or sourcream
1 tsp vanilla extract
1 tsp lemon extract

PROCEDURE:

Preheat oven to 350°F or 180°C.
Spray a 10-inch square pan with cooking spray or line with parchment paper. Set aside.

In a large bowl, beat the sugar,butter, and creamcheese at medium speed with an electric mixer for 5 minutes until well blended. Add the eggs, one a time, beating for 30 secs after each addition. Add vanilla and lemon extract. Mix well.

In a small bowl, combine 2 tbsp of the flour and the blueberries. Toss well

In a separate bowl, combine the remaining flour, baking powder, baking soda, and salt.

Add the flour mixture with the butter sugar mixture alternately with the sourcream. Be sure to begin and end with the flour mixture.

Fold in the blueberrry mixture.

Pour the cake batter into the prepared pan.

Bake for 1 hour or until wooden pic inserted in the center comes out clean.

Cool the cake for 10 minutes before removing it from the pan. Place the cake on a wire rack.