WW Lemon-Blueberry Pound Cake

Yesterday night had a great BBQ - Ben made some juicy burgers on the bbq, I made some nice cole slaw, and, of course, baked some dessert!!  We were having a very good friend of mine over for a nice dinner and a lot of catching up! 

The cake I decided to prepare was the first recipe I tried from the book WeightWatchers Best Ever Desserts - and they were right about this one!!

Lemon-Blueberry Pound Cake







 We all enjoyed it and I will be making this one again for sure!!

Lemon-Blueberry Pound Cake (my changes in red)
2 cups all-purpose flour
1 tablespoon grated lemon zest (about 2 lemons)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
1 1/4 cups sugar (used 1 cup)
1 teaspoon 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 (used about 1 1/2 cups)

1. Preheat the oven to 350F. 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.

3. With an electric mixer on medium speed, beat the butter until creamy, about 1 minute. Add the sugar and vanilla and beat until light and fluffy, about 4 minutes. Reduce the speed to low. Gradually beat the egg substitute. Alternatively add the flour mixture and sour cream, beginning and ending with the flour mixture and beating just until blended. Gently fold in the blueberries. (didn't use my mixer - did it by hand)

4. 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.

Per serving (1/12 cake):  236 calories - Points value: 5

Since it was a festive occasion - added a few calories more by making a glaze with some lemon juice and confectionner sugar ;)