Blueberry Pound Cake


These past few weeks have been quite busy around here. Soccer season has been in full swing and we have been enjoying the games so much. Our son was on the Varsity soccer team but became the bench warmer. He was only playing a few minutes at the end of some of the games. This has been a major issue for us as there have been players moving up from the junior varsity team to the varsity team and playing on the field while our child continued to sit on the bench. Mind you, this child has played soccer since he was a little boy and knows what he is doing. Because he is one of the bigger players weight wise he was left on the bench. I don't argue that his fitness was an issue, but they didn't give him the opportunity to show what he can do either. He has now moved back down to the jv team and is now playing the entire game, every game. His coach promised him if he moved back down he would play. All my child wanted to do was play so this was a win win for him. Although, it was a hard decision for him to make.  The last game was the first game he played for the jv team and it was really nice to see a smile on his face as he was leaving the field. That made Moma very happy.



While taking a photography class back in February I had the pleasure to meet the owner of Chesapeake Style Magazine. Chesapeake Style Magazine is a local magazine celebrating the Chesapeake region. Janet had an idea to include a second food column to her magazine. My very first column came out the end of last month. I have to tell you, I stressed really hard to make sure my first one was perfect. I couldn't wait to see it in print. When the day came for it to be on newsstands I waited patiently for it. I took my break at work and headed to the local Food Lion store. They were delivering to a nearby store when I got there so I headed in a got a few things I needed. When I came out, there they were just waiting for me to pick up.  My hands were full with the few bags I had but I managed to grab quite a few. I know I must have looked silly grabbing that many but I did not care. I got to my vehicle and opened it up. Once I found it in there I saw my name in print. I just stared at it for a second, I couldn't believe I was actually seeing my name in print on something I wrote.  That was one of my proudest moments and one I will never forget. When I was a little girl and growing up I had a dream to be a writer. Life and family put that dream on the back burner. So in that moment a dream came true, may not be a novel or children's book but this is a start. The sky is the limit and I am looking forward to what the future holds. Please check out Chesapeake Style Magazine online and look on page 30, you will see my column.  This is a regular feature in the magazine and I couldn't be happier.


Now lets get to this cake.....


Cream the softened butter, cream cheese, and sugar. Add the eggs and egg white one at a time, then add vanilla.

 Place 2 tablespoons of flour onto the blueberries before adding.
Add flour mixture alternately with the lemon yogurt, beginning and ending with the flour mixture. 

 Dump in the blueberries 
 Fold the blueberries in.
Pour the cake into a tube pan that is well greased and floured. 
Bake in a 350 degree oven for 1 hour and 15 minutes.

Remove the cake from the pan and pour the glaze over the warm cake. 

This looks heavenly.


My Mom came by to pick up some of this cake. I did not tell her it had cream cheese in it. If you remember, my family does not like cream cheese. I spoke to her later and she raved about how much her and my Dad loved it. I proceeded to tell her it had cream cheese in it and the phone became silent for a few seconds and she then says "well I didn't taste it"  Score, I did it!!  My husband came home from work and I went to bed, this morning he tells me he had three pieces of this cake last night. The first word out of my daughter mouth this morning was "can I have some cake"  This is just that good! 

blueberry-lemon-pound-cake

Blueberry Pound Cake

2 Cups granulated sugar
1/3 Cup butter or margarine, softened
1/2 Cup cream cheese, softened
3 large eggs
1 large egg white
2 teaspoon vanilla extract
3 Cups all purpose flour, divided
2 Cups fresh blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 tsp salt
1 (8 oz) container lemon yogurt

Glaze
1/2 cup sifted powdered sugar
4 teaspoons fresh lemon juice

Preheat oven to 350 degrees. Beat sugar, butter, and cream cheese at medium speed until well blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in vanilla. Combine 2 tablespoons flour with the blueberries in a small bowl, toss to coat. Combine remaining flour, baking soda, salt, and baking powder. Add flour mixture alternately with the yogurt, starting and ending with flour. Fold in the blueberries. Pour batter into a greased and floured 10 inch tube pan. I use shortening for this step. Bake for 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool cake in pan for 10 minutes on a wire rack. Remove cake from pan and cool an additional 15 minutes on a wire rack. Transfer to cake plate or stand and pour glaze over the cake.  To make glaze, combine sugar and lemon juice in a small bowl. Drizzle over warm cake.

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