Our hot water heater has been on the fritz for a week. Thankfully the new one is being delivered tomorrow. We’ve spent the last seven days turning the hot water on and off for bathing and that’s about it. When the hot water is turned out the water heater leaks and we lose about 50 gallons of water. We’re literally pouring money down the drain. The wet and dry vac had been getting a really good workout right along with us. We’ve done the dishes by heating water on the stove. What a pain in the patooty!! That’s one reason I haven’t been baking as much. That along with doing taxes, cheating students and some funky weather doesn’t make one a happy camper.
In the meantime I’ve been searching high and low for a Blueberry Cream Cheese Pound Cake. You know how it is when you have an idea of what you want to bake and can’t shake it. It’s safe to say that I looked at 25-30 recipes. Some sound ultra delicious and others not so much. I was looking for delicious, kinda decadent and healthier. Tough to find I know. After what seemed like eons spent on the net I resorted to my notebook of recipes. A couple years ago when I started my pound cake quest I made a Cream Cheese Pound Cake that the Apple Crisp Queen said was the stuff of legends. Actually she said that is was one of the best cakes I’d ever made. I started tweaking the recipe and added Oreos to it. That was the bomb diggity! Then yours truly got the bright idea to make it low/sugar and low fat. I used all oil instead of butter, Splenda, and fat free cream cheese.
M-I-S-T-A-K-E!!!!! My garbage disposal was even angry at me for that one. The texture was rubbery and the taste flat.
I’m no quitter so I tried again and got better results. I used half the butter required and the other half Smart Balance oil. Half Splenda and regular sugar, 1/3 less fat cream cheese, used more egg whites than yolks and fewer Oreos. Hopefully those same changes will work this time nixing the Oreos and using blueberries. And hopefully the sun will come out so I can get some decent pictures.
1 (8oz) pkg 1/3 less fat cream cheese
¾ cup butter, softened
¾ cup Smart Balance Oil Blend
1 ½ cup sugar
1 ½ cup Splenda for Baking
3 cups all purposed flour, sifted
3 whole eggs
4 egg whites
1 tsp vanilla paste
1 ½ cup fresh blueberries
Preheat the oven to 325°. Prepare a 12 cup Bundt pan with grease and flour or non stick spray. In large bowl, cream butter, Smart Balance Oil, and cream cheese until smooth. Then add sugar and Splenda until light and fluffy, about 5 minutes. Add whole eggs one at a time, mixing well after each addition. Add half of egg whites, mixing well and then add other half of egg whites and vanilla. Slowly add the flour about a cup at a time, scraping the bowl down after each addition. When well blended, fold in the blueberries. Pour into prepared pan and bake for one hour and 15 minutes. Check for doneness after one hour. Cake is done when toothpick inserted in the center comes out clean. Serves 14. If you’re like us and feel a need for a little glaze combine 1 ½ cups of powdered sugar, 1 tsp of lemon extract and enough water to thin the glaze enough to brush on the cake. Glaze cake while it’s still warm.
We couldn’t wait to cut into this one, and it‘s sooo good when it‘s warm! It came out way better than I anticipated. It’s incredibly moist and the lemon extract in the glaze was a perfect addition. Now even though it’s not the full fat version, moderation is still the key. I don’t want to rain on your parade and give you too many numbers. Just know that when compared to the full fat/sugar cake you’re saving 175 calories, 31 grams of sugar, 10.6 grams saturated fat and a whopping 413 mg of cholesterol. Not to shabby!