This easy pound cake is the best afternoon dessert, especially when served with tea or coffee. It's light, fluffy, and has the perfect combination of lemon and blueberry flavors. Plus, it's a healthier version of the classic since it cuts down on added sugar, and it's made with Greek yogurt and apple sauce.
- Preheat the oven to 350°F (176°C). Lightly grease a 9x5-inch loaf pan. Set aside.(2 minutes)
- In a bowl, mix together the flour (1 1/2 cups), salt, and baking powder.(2 minutes)
- In another bowl, mix together the Greek yogurt (1/2 cup), eggs, brown sugar, apple sauce, vanilla extract, lemon juice and zest.(2 minutes)
- Add the dry ingredients to the bowl with the wet ingredients. Mix to combine.(2 minutes)
- In a small bowl, mix together the blueberries with the remaining 1 tablespoon of flour. Then fold them into the batter. Pour into the loaf pan.(2 minutes)
- Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.(40 minutes)
- Take out of the oven, let rest for 10 minutes, then take it out of the loaf pan and let it cool completely on a cooling rack.(10 minutes)
- In the meantime, make the cream cheese frosting: mix together the cream cheese, 2 tablespoons of Greek yogurt, and 2 tablespoons of maple syrup.(2 minutes)
- Spread the frosting over the loaf, garnish with chopped walnuts, and cut into slices. Enjoy!
