An overall excellent recipe and a crowd pleaser. I used frozen blueberries (blueberries we picked the summer before). I did not have any lemon yogurt, so I used plain lowfat yogurt and added a little lemon juice and zest. I did find the texture of the cake to be somewhere in the hazy neighborhood of poundcake-muffin-coffeecake, but the taste makes up for whatever difference of opinion you might have about the texture. If I were to make any changes at all, I'd say that maybe you could add just a little more of the glaze. The glaze brings the whole experience over the top (literally). We made this on a weekend a ate it for dessert through most of the next week. It's a good keeper.
Blueberry Pound Cake
JasonM Posted: 01/06/09
jll1637 Posted: 07/20/09
I had to make some substitutions and even forgot the baking powder (huge slap on the forehead!), and it still came out great....moist and delicious. I used regular cream cheese instead of light butter, margarine instead of light butter, forgot the baking powder, added more blueberries, added lemon zest, used fat free lemon yogurt......and great results.
NutsinNormal Posted: 01/15/09
One of the best Cooking Light recipes ever! I don't use dairy, so I substitute soy cream cheese and soy yogurt with 1/4-1/2 teaspoon lemon extract added (in place of the lemon yogurt). Comes out perfect every time. Also travels well...
claire73 Posted: 02/09/09
Love this recipe! I have made it twice, once with the lemon glaze and once using water and powdered sugar to make a plain glaze. I prefer the plain, my husband liked the lemon. Either way it is wonderful.
dburge Posted: 08/09/09
This is an excellent pound cake and will make it again. Great desert to share at a potluck.
MrsBojangles Posted: 09/28/09
This cake is a hit every time I make it. It's moist, flavorful, and delicious.
mgigli Posted: 05/22/10
I have made this cake since it came out in 1998....it is a family favorite and my husband's birthday cake each year! It is always great!!! I am wondering if anyone has made it with Splenda instead of sugar, as I now have a Diabetic child??? If so, how did it compare? Thanks
Lumpy52 Posted: 06/06/11
I make this a few times every year and it is always a hit. I've adapted it along the road adding 1 tablespoon of Lemon zest and not worrying about having lemon yoghurt on hand. Also increased the glaze to 1/2 cup lemon juice to one cup regular sugar; I'm not of fan of powdered sugar and the replacement reduces that chalk like feel/taste. It is worth of a special occasion or treating your family.
whynelh Posted: 06/10/11
I made this pound cake and it was truly sinful! I mistakingly used the entire 8 oz carton of cream cheese, and it came out wonderfully. It is very moist, not too dense, and perfect on the sweetness factor. I recommend this 100 times!
Bhvizdak Posted: 08/09/11
I lost my clipping from the magazine and was so glad to find the recipe on-line - it's a keeper! I use wild huckleberries (western Montana) that are full of flavor. The elegance of this cake belies it's simple ingredients. The lemon yogurt enhances the flavor of the berries and insures the cake stays moist. The light lemon glaze adds just enough zest! I follow the recipe exactly but use a 'light' (low sugar) version of yogurt.
barbra2001 Posted: 11/02/11
I made this recipe back in 2005. It is delicious, dense and moist.
merrysanchz Posted: 08/22/12
Like other reviewers, I have made this cake since it was first published in 1998. It is great for my small two-person family since it freezes so well. We keep half for the week and then freeze the rest for later. Great with a cup of chamomile tea.
Vicuska Posted: 02/19/14
Amazing! How can this be sooo good! I used frozen blueberries I coated with flour before stirring it into the dough. Both taste and look were just lovely.