BLUEBERRY CHEESE POUND CAKE
Makes 10 Servings
1 Serving = 6 PointsPlus™
1 tsp baking powder
1/4 tsp salt
1 stick (1/2 cup) light butter at room temperature
4 oz. Neufchatel cream cheese at room temperature
2/3 cup Splenda granulated
1/2 cup fat-free egg substitute
1 TBSP vanilla extract
Zest of 1 lime
1 cup fresh blueberries
FROSTING:4 oz. Neufchatel cream cheese at room temperature
3 TBSP light butter at room temperature
1 cup powdered sugar
1 tsp vanilla extract
Preheat oven to 350º. Spray a 9 x 5 loaf pan, line the bottom with parchment paper and spray the paper with butter flavored spray. Set aside.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of a stand mixer, beat together the cream cheese, butter and Splenda, @2 minutes. Slowly add the egg substitute, mixing thoroughly. Add the vanilla and lime zest, mixing until well combined.
Pour the flour mixture into the cream cheese mixture. Using a rubber spatula, gently fold together until it's completely mixed. Gently fold in the blueberries.
Transfer the batter into the loaf pan.
Bake for 55 – 65 minutes or until a wooden toothpick inserted in the center comes out clean. Let cool in the pan for 30 minutes and then turn out onto a wire rack to cool completely. Transfer to a platter/plate.
In the bowl of a stand mixer or a medium bowl, cream the butter and cream cheese for the frosting until smooth. Add the powdered sugar and beat on low until combined and then on high until smooth. Beat in the vanilla extract.
Frost the top of the cake and store in the refrigerator until ready to serve.
MY SPIN: The frosting makes enough that you can frost the sides of the cake too.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***