A blueberry pound cake as one of my last baking adventures in our Maryland kitchen...

Before we packed up and left for Minneapolis, we made a few plates of treats to take over to friends and neighbors as a "thank you for being there" gift from us. Besides a few cookies and muffins, I also thought it would be nice to make this Blueberry Pound Cake to send along.

I think the title of this recipe may be slightly misleading as this is not a true "pound" cake - this version is a lighter take on the more caloric versions. Instead of using completely butter as the fat, smooth cream cheese is added to keep the cake from being too dry. For additional moisture and to ensure this cake has a tender crumb, a cup of lemon yogurt is the liquid component that brings the cake together. You can use plain yogurt if you wish, but since lemon and blueberries have an affinity for one another, you might as well use this as an opportunity to add another layer of flavor to the cake.

While not as dense as a traditional pound cake, don't let that stop you from giving this recipe a try. The texture is not all that different and the cake is still quite moist inside that beautiful golden crust. The juicy pockets of blueberries are very welcome against the soft cake - I used frozen wild blueberries, but please feel free to use fresh if you can get your hands on some. Just be sure to toss them with a bit of flour as directed in the recipe to help them grab onto the batter and not sink to the bottom. I used my regular bundt pan as you can see, but you can use a 10" tube pan and it would work just as well - you just may need to adjust the baking time slightly. While I dusted the top with a layer of confectioners' sugar just before we delivered the plates for an added touch of sweetness, you could also glaze the cake, while it is still slightly warm, with a mixture of confectioners' sugar and enough fresh lemon juice to thin it out.

Recipes
Blueberry Pound Cake