• CAKE
  • 2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened
  • 1/3 cup butter, softened
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 large egg whites
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup low-fat buttermilk
  • 2 cups fresh or 1 16 oz bag of frozen wild blueberries
  • GLAZE
  • 3 oz of light cream cheese
  • 2 tbsp butter
  • 2 cups powdered sugar
  • 1 tsp lemon extract
  • freshly squeezed lemon juice and zest

Look at all those bright plump blueberries. Don’t you want a slice? or maybe 3? This is the most incredibly moist and addictive quick bread recipe that I have ever made. I subbed blueberries for raspberries in the Cooking Light muffin recipe that I posted last week and topped it with a lemon cream cheese frosting. The result is a delectably moist cake that you will not be able to stop eating. I made 10 and 8 in rounds with this recipe, but next time I will probably opt for an extra thick 10 inch cake. The glaze is not essential but the sweet lemon flavor perfectly complements the juicy blueberries.

Directions:

Preheat oven to 350°.
Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture.

Lightly coat frozen blueberries with flour to prevent them from bleeding into the batter.

Pour batter into 2 greased 8in rounds or 1 10in round for a thicker cake.

Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. The baking time will depend on what size pans you decide to use.

For the lemon cream cheese frosting, combine the remaining cream cheese and butter leftover from the cake recipe, powdered sugar, lemon juice, zest and extract and beat until smooth. Once the cake is completely cooled, spread the glaze over cake.

 

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