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Blueberry Lemon Pound Cake

Julie Evink
  • 75 minutes
  • Serves 12

INGREDIENTS

1 3/4 cups

sugar

1/2 cup

butter (softened)

4 oz

1/3 less-fat cream cheese (softened)

3

eggs

Zest of 1 lemon

1/4 cup

freshly squeezed lemon juice (about 2 lemons)

2 tsp

vanilla extract

3 cups

all-purpose flour (divided)

2 cups

fresh or frozen blueberries

1 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

salt

8 oz

lemon low-fat yogurt

1/2 cup

powdered sugar

4 tsp

lemon juice