Lemon-Blueberry Pound Cake

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp. lemon zest
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 6 tbsp. unsalted butter, softened
• 1  1/4 cups granulated sugar
• 1 tsp. vanilla extract
• 2/3 cup fat-free egg substitute
• 1/2 cup reduced-fat sour cream, at room temperature
• 1 cup fresh or frozen  blueberries

Makes 12 Servings (1/12 cake per serving)

1. Preheat the oven to 350 F. Spray a 4 1/2 x 8 1/2-inch loaf pan with nonstick spray.
2. Whisk together the flour, lemon zest, baking powder, baking soda, and salt in a medium bowl; set aside. Whit an electric mixer on medium speed , beat the butter until creamy, about 1 minute. Add the sugar and vanilla and beat until fluffy, about 4 minutes. Reduce the speed to low. Gradually beat in the egg substitute. Alternately add the flour mixture and sour cream, beginning and ending with the flour mixture and beating just until blended. Gently fold in the blueberries.
3. Scrape the batter into the pan; spread evenly. Bake until a toothpick inserted into the center comes out clean, about 1 hour, 10 minutes. Let cool in the pan on a rack 10 minutes. Remove the cake from the pan and let cool completely on the rack.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Homemade pound cake is delicious. This pound cake is like a moist muffin shaped like a pound cake. This cake has nice flavors to it and the blueberries literally melt in your mouth. Whenever you are baking, it's important to beat the butter, sugar, and vanilla until light and fluffy. This process takes only 4 minutes, depending on your mixer, and the result should be light and fine-textured.