Here I go again, adding all of the fat and calories back into a perfectly good Cooking Light recipe. I can’t seem to help myself. This time you can blame my trusted recipe donor and gustatorily like-minded Missourian Courtney Mertens. On the recipe sheet, in her hand, she noted, “This is from Cooking Light. I use the full fat ingredients.” That practically guarantees a fantastic recipe. My other favorite re-fatified Cooking Light recipe is my Texas Chocolate Sheet Cake. The fact of the matter is that Cooking Light just writes great recipes, full bore or lightened, they work reliably.
This recipe is notable because it uses lemon yogurt in the cake. It produces a very tender and moist crumb. The blueberries are wonderful. And, you top it with a zesty lemon glaze. I doubled the glaze which is why my cake looks a bit soaked. I like it that way. The glaze melts into the cake. If you want a nice traditional glaze that sits on top of the cake you will need to use a bit more confectioners sugar and let the cake cool completely before applying the glaze. I will list the ingredients for the single batch of glaze. If you want to double it, all you need to do is…double it, silly.
|Blueberry Pound Cake with Lemon Glaze|| |
- 2 cups granulated sugar
- ⅓ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 3 large whole eggs
- 1 large egg, white only
- 2 teaspoons vanilla
- 3 cups flour
- 2 cups fresh blueberries
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 ounces lemon flavored yogurt
- ½ cup sifted powdered sugar
- 4 teaspoons lemon juice
- 1 teaspoon lemon zest
- Preheat the oven to 350 degrees and choose a 10 inch tube pan. Butter the pan thoroughly or spray it with ample cooking spray. I used the cooking spray and it came out of the pan fine although I must admit that it makes me nervous to not use butter and flour.
- Beat the granulated sugar, butter, and the cream cheese on medium speed until it is light and fluffy. Into a small bowl, crack the 3 whole eggs and also add to that one separated egg white. Once the butter mixture is thoroughly creamed, add the eggs slowly and allow each added egg to incorporate completely before adding the next one. Add the vanilla.
- In another small bowl, combine the flour, baking powder, baking soda and salt.
- Alternately, add the yogurt and the flour mixture to the batter, first a little yogurt, then flour, then yogurt then flour. It is important to end with the flour. Fold in the blueberries.
- Pour the batter into the tube pan. Tap it on the counter once to remove air pockets. Bake for 1 hour and 15 minutes or until a tooth pick inserted into the middle of the cake comes out clean (or crumby, but not wet).
- Allow the cake to cool for ten minutes and then turn the cake out onto a serving plate. If the cake is stubborn, carefully run a sharp knife around the edges and try again. Allow to cool 20 minutes longer.
- Mix together the confectioners’ sugar, the lemon juice and the lemon zest until smooth. Drizzle it over the cake.
I will not tell a soul if you call this breakfast instead of dessert.
My entire family loved this cake. We are a picky lot, so to have all four of us feel strongly positive about a cake is saying something.
Notes on Courtney’s Contributions:
While I might flippantly say we were twins separated at birth, I am sincere when I say that Courtney Mertens is a delightful person and she has given me some of my all time favorite recipes. You should also try the other recipes on PIE that I owe to her: Poppy Seed Bread, Avocado Black Bean Dip, and Love Pie .