Blueberry Pound Cake

[barbra2001]

Hi, I have made this cake several times.. Although I know it is an old one of CL..July/August 1998. My sons likes me to double the lemon icing.. but I will admit to you, I don't quite put it all on. At times also, I can't find light lemon yogurt.. just did for the first time making this yesterday made by Crowley (been wanting to try it w/the lemon been substituting lemon chiffon which is good). Also, I have made it with fresh blueberries & frozen(just last time)~ the frozen for me didn't all go to the bottom. It is beautiful when banked & put in a glass domed cake plate and we prefer it chilled. http://www.cookinglight.com/bbs/wink.gifEnjoy ..Barbra

[Vanessa]

Hi. I saw sometimes you cannot find light lemon yogurt. It happens to me too and I use plain then add a drop of lemon extract when I do muffins etc

[barbra2001]

Hi Vanessa ~ Now that would work.. http://www.cookinglight.com/bbs/wink.gif Thanks!! for responding!! It is delicious isn't it! http://www.cookinglight.com/bbs/smile.gifBarbra

[SusanL]

Barbra2001, this is one of my signature summer desserts, and I am not on big desserts. (Also, still love the lavendar tea cake!)
Glad that others are still enjoying it. I think that the glaze for the blueberry cake is too intense for kids, so I don't always put it on, also.

[Curleytop]

This is THE MOST FAVORITE cake that my family loves! I make it for birthdays!

[barbra2001]

Originally posted by Linda in MO:
I believe that's the one. According to the CL Complete cookbook you can also use 1/3 cup regular butter instead of the 1/2 cup light butter.

I can only find fat free lemon yogurt. Will that work in this. I use it in a muffin recipe I have and it works great, but thought I'd ask. Thanks

Lmk.. what you find out.. it would make it even fat free.. curious to know. http://www.cookinglight.com/bbs/wink.gifBarbra

[barbra2001]

That's the one!! MMM--mmmm- good! http://www.cookinglight.com/bbs/smile.gif

Originally posted by funnybone:
Actually, is this it:

BLUEBERRY POUND CAKE

Ingredients
2 cups granulated sugar
1/2 cup light butter
1/2 (8-ounce) block 1/3-less-fat cream cheese, softened
3 large eggs
1 large egg white
3 cups all-purpose 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
2 teaspoons vanilla extract
Cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice


Directions
Estimated Total Time: 2 hours

Preheat oven to 350º.

Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350º for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife

[rosen]

Hey SusanL...this is MY signature cake!! It makes up equally well w/ either fresh or frozen berries...so it's a year-round treat in this household! This gets requested at every party & function that I offer to bring something to. I always slice it up & freeze in individual portions. This has my vote for the all time, Number 1 CL recipe!

[barbra2001]

I agree!! It is wonderful..!! I never baked it for anyone else until I gave it as a birthday gift. Great idea! to freeze it.. being only 2 of us... I don't make it until company arrives. Have you ever tried "Kathy's Chocolate Party Cake"? Yum!' http://www.cookinglight.com/bbs/wink.gifBarbra

Originally posted by rosen:
Hey SusanL...this is MY signature cake!! It makes up equally well w/ either fresh or frozen berries...so it's a year-round treat in this household! This gets requested at every party & function that I offer to bring something to. I always slice it up & freeze in individual portions. This has my vote for the all time, Number 1 CL recipe!

[funnybone]

Would someone mind sharing the recipe with those of us who don't have it. I just bought some blueberries this morning. Thanks.

[funnybone]

Actually, is this it:

BLUEBERRY POUND CAKE

Ingredients
2 cups granulated sugar
1/2 cup light butter
1/2 (8-ounce) block 1/3-less-fat cream cheese, softened
3 large eggs
1 large egg white
3 cups all-purpose 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
2 teaspoons vanilla extract
Cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice


Directions
Estimated Total Time: 2 hours

Preheat oven to 350º.

Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350º for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife

[Linda in MO]

I believe that's the one. According to the CL Complete cookbook you can also use 1/3 cup regular butter instead of the 1/2 cup light butter.

I can only find fat free lemon yogurt. Will that work in this. I use it in a muffin recipe I have and it works great, but thought I'd ask. Thanks

[SusanL]

Rosen, glad to know that I am in good company.
Could you use raspberries or would they be too juicy? I wonder...
I always make two but seem to give them away! Your idea to slice and freeze is great, I think I will try that soon, as I would love to have JUST ONE PIECE!! http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by SusanL (edited 03-29-2001).]

[funnybone]

Well, I made this cake today - used regular butter and fat-free lemon chiffon yogurt, adn used a bundt pan as my regular tube pan is somewhere in box in the basement. I have not cut into it yet, but it smells wonderful. I used frozen blueberries and find that whenever I use them, the batter starts turning purple. I didn't overmix, so I may only have some streaks in the cake. Does anyone know how to prevent the blueberries from changing the color of the batter? Or is this just the nature of the frozen blueberry?

[barbra2001]

I noticed mixing the frozen blueberries they left little trails in the dough and since I was giving it as a BD surprise.. it worried me. But when we cut it, I didn't notice it. Tell me how it goes..ok? Also, when I use fresh berries as I have everytime except once, they always sink to the bottom.. the frozen ones didn't.. I prepared it the same way.. have any idea what I do wrong w/the fresh berries. http://www.cookinglight.com/bbs/wink.gifBarbra..thanks. ENJOY!

Originally posted by funnybone:
Well, I made this cake today - used regular butter and fat-free lemon chiffon yogurt, adn used a bundt pan as my regular tube pan is somewhere in box in the basement. I have not cut into it yet, but it smells wonderful. I used frozen blueberries and find that whenever I use them, the batter starts turning purple. I didn't overmix, so I may only have some streaks in the cake. Does anyone know how to prevent the blueberries from changing the color of the batter? Or is this just the nature of the frozen blueberry?

[hsvaughan]

I feel kinda silly, but what exactly is a tube pan?

[funnybone]

The cake was excellent! I only ate one slice and so did my DH. I found in the 2 slices that the berries were dispersed pretty good, and it looks that way with the rest of the cake. Also, the purple in the dough wasn't really visible (watch there be a big chunk of it in another piece - lol).

Oh, a tube pan is an angel food pan (as some call it), or a bundt-like cake with a flat, rather than fancy bottom.

I think in the future I might try making this cake in loaf pans and give some away. It's just too big for 2 of us. My kids won't eat it. It would probably work well as muffins too.

[funnybone]

oops - double post

[This message has been edited by funnybone (edited 03-29-2001).]

[barbra2001]

Yep.. that is my problem.. I only make it when company is here or giving it away.. but it is delicious... no problem.. most all cakes are too big for us now! Glad you noticed the blueberry mess didn't show up in the cake.. makes me feel like I'm not loosing it...lol! http://www.cookinglight.com/bbs/wink.gifBarbra

Originally posted by funnybone:
The cake was excellent! I only ate one slice and so did my DH. I found in the 2 slices that the berries were dispersed pretty good, and it looks that way with the rest of the cake. Also, the purple in the dough wasn't really visible (watch there be a big chunk of it in another piece - lol).

Oh, a tube pan is an angel food pan (as some call it), or a bundt-like cake with a flat, rather than fancy bottom.

I think in the future I might try making this cake in loaf pans and give some away. It's just too big for 2 of us. My kids won't eat it. It would probably work well as muffins too.

[maizeyoats]

Valerie (Valchemist) made this cake for me for Mother's DAy. It was very good and she says easy to make.
I have already received marching orders from my husband that he wants me making it every other week.

[ElinorC]

Barbra2001,
If you use frozen berries, coat the frozen berries (don't thaw) with a little of the flour and it will prevent the oozing of juice which makes the purple color. That probably would help keep the fresh berries from sinking to the bottom. I haven't really had that problem but I think others on the board have.

[Curleytop]

Hey, I just looked at the recipe that was posted on this thread, and it is NOT the recipe that was in the magazine. SEE THE RECIPE BELOW!

* Exported from MasterCook *

BLUEBERRY-LEMON POUND CAKE

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Berries Bundt Cakes
Cakes Desserts
Fruit Low Fat
Pound Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking spray & flour or Baker's Joy
1 (18.25-ounce) package Light yellow cake mix
1/3 Cup Lemon Juice (or more)& Zest
1 Teaspoon Vanilla
1 (8-ounce) block Fat Free Cream cheese (RALPHS) -- softened in Micro
3 Large Egg whites
1 Large Egg
1 Cup Fresh or frozen blueberries -- thawed/drained
GLAZE
1 Cup Powdered sugar -- Sifted
4 Teaspoons Lemon juice & Zest

Preheat oven to 350 degrees. (325° convection)

Coat a 12-cup Bundt pan with cooking spray; dust with flour. (or use Baker's Joy)
Combine cake mix and next 6 ingredients (cake mix through egg) in a large bowl, and beat at low speed of a mixer 30 seconds. Beat at medium speed 2 minutes;fold in blueberries. Pour cake batter into prepared pan. Bake at 350° (325° convection) 50 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes; remove from pan. Cool completely on a wire rack.

Combine the sugar and 4 teaspoons lemon juice in a small bowl, and drizzle glaze over cake.

Serving Size: 1 slice

Source:
"Cooking Light, April 1998, p.152"

NOTES : THIS IS THE ONE WE ALL LIKE!!!



[This message has been edited by Curleytop (edited 05-13-2001).]

[valchemist]

Actually, the one that seemed to have received the best reviews in the thread that I read was the one posted by barbra2001. It was the one with the carton of lemon yogurt. This particular recipe (with the yogurt) won more votes than the recipe that called for a boxed cake mix.

I will try to find that thread. But I guess it is all a matter of taste!

[valchemist]

oops.

[This message has been edited by valchemist (edited 05-14-2001).]

[valchemist]

oops, double post. sorry.

I found that the recipe posted by barbra2001 above, the one with the lemon yogurt, received the best reviews.

Here is that thread.
http://www.cookinglight.com/bbs/Forum1/HTML/002859.html

But I guess it is a matter of taste.



[This message has been edited by valchemist (edited 05-14-2001).]

[Curleytop]

Thanks for the 2nd recipe the one WITHOUT
the cakemix. I like making cakes from scratch! Has anyone tried making this cake by substituting applesauce for the butter?
When I use the packaged mix, I use applesauce instead of butter and it turns out great!

[AvrilH]

I love this pound cake too, but often omit the lemon flavouring. I use vanilla yoghurt, and add almond extract to flavour the cake (I don't love lemon). I also use almond in the glaze rather than lemon. It is always appreciated when I do it either way.

[MelissaAS]

Funny- I just reported to our new RI Supper Club that the Blueberry Pound Cake (w/o the cake mix) is my all-time favorite CL dessert! It is always a hit- I remember the first time I made it (a few summers ago, with my best friend who was visiting) and it's on the heavy summer rotation list now.

[This message has been edited by MelissaAS (edited 05-15-2001).]

[ama47369]

I made this last night. It was really good. Thanks for the reviews.

I used the method of putting lemon extract in plain yogurt and it worked well. But, my frozen blueberries still made the batter blue-even with the pre-flouring method. It still tasted delicious!

[This message has been edited by ama47369 (edited 05-16-2001).]

[LovingItLighter]

Does anyone have the calorie and fat gram count for this cake? I am really watching what I eat and this sounds delicious!

[valchemist]

LovingitLighter- Welcome to the bulletin board! Here is the recipe along with the nutritional info. I did it this way so there is no confusion as to which cake I am talking about and so that you can print the whole thing out in one shot. -Valerie


* Exported from MasterCook *

Blueberry Pound Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cake Desserts
July/Aug '98

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups granulated sugar
1/2 cup light butter -- or 1/3 c regular butter
1/2 (8-ounce) package 1/3 less-fat cream cheese -- softened
3 large eggs
1 large egg white
3 cups all-purpose 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
2 teaspoons vanilla extract
Cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice

Preheat oven to 350º.

Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350º for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.

Serving Size: 1 slice

Source:
"Cooking Light, July/August 98, p.135"

Per Serving (excluding unknown items): 275 Calories; 5g Fat (17.3% calories from fat); 5g Protein; 52g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 280mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat; 2 Other Carbohydrates.