Lemon Blueberry Pound Cake

Holly Clegg’s trim&TERRIFIC™ Gulf Coast Favorites​​​


Lemon Blueberry Pound Cake

A lemon cake and fresh blueberries pair up for a simple, delectable cake.

Ingredients

Makes 16–20 servings

  • 1 (18.25-ounce) box lemon cake mix
  • 1 (8-ounce) package reduced-fat cream cheese
  • 2 eggs
  • 1 1/3 cups water
  • 1 teaspoon vanilla extract
  • 2 cups blueberries
  • 1/2 cup chopped pecans
  • 3 tablespoons lemon juice
  • 1 cup confectioner’s sugar

Preparation

  1. Preheat oven to 350°F. Coat a Bundt pan with nonstick cooking spray.
  2. In a mixing bowl, beat together cake mix, cream cheese, eggs, water, and vanilla until creamy. Fold in blueberries and pecans.
  3. Pour batter into prepared pan. Bake for 40 minutes or until a toothpick inserted comes out clean. Do not overcook. Cool in pan for 10 minutes and invert onto serving dish.
  4. In a small bowl, combine lemon juice and confectioner’s sugar. Drizzle over warm cake.

Nutritional Analysis (per serving)

  • Calories 191
  • Calories from fat 32%
  • Fat 7 g
  • Saturated Fat 3 g
  • Cholesterol 29 mg
  • Sodium 225 mg
  • Carbohydrate 30 g
  • Dietary Fiber 1 g
  • Sugars 20 g
  • Protein 3 g
  • Diabetic Exchanges: 2 carbohydrate, 1 1/2 fat

This recipe is from Holly Clegg’s trim&TERRIFIC™ Gulf Coast Favorites. For more of Holly's easy healthy recipes, visit her Blog and YouTube channel.