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Gluten Free Blueberry Cream Cheese Lemon Poppyseed Pound Cake
Ingredients
- 1½ cups Gluten Free Flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- ¼ teaspoon fine salt
- 1/2 cup sugar
- Finely grated zest of 1 lemon
- Juice from 1/2 lemon
- ½ cup plain lowfat (2-percent) Greek yogurt
- ¼ cup lowfat (1-percent) milk or almond or another non-dairy milk
- ¼ cup extra-virgin olive oil or coconut oil
- ½ teaspoon pure vanilla extract
- 2 large egg whites
- 1 large egg
- 1 Tablespoon Poppyseeds
- 5 oz. Melanie’s Medleys Blueberry Cream cheese
- Glaze:
- 2 oz Melanie’s Medleys Blueberry Cream Cheese
- 1/2 Lemon juice
- 1/4 cup powdered sugar
- Water, as needed
Directions
- 1) Preheat the oven to 350 degrees. Spray a loaf pan (8½ by 4½) with cooking spray and set aside.
- 2)In a medium bowl whisk together the flour, baking powder, soda and salt. Set aside.
- 3) In another medium sized bowl, add sugar and lemon zest. Stir together. Add greek yogurt, milk, olive oil, vanilla, egg and egg whites, poppyseed and whisk vigorously until blended.
- 4)Add the flour mixture to the wet mixture and mix until just incorporated.
- 5) Pour half batter into the prepared pan
- 6) In a small bowl, mix 5 oz. Melanie’s MedleysBlueberry Cream cheese with one egg yolk. Pour over half of batter, spreading evenly into a layer but not mixing into batter.
- 7) Pour remaining batter on top and spread evenly, careful not to mix into cream cheese mixture
- 8) Bake for 45-50 minutes or until toothpick entered in center comes out clean. 9) Remove and let cool to room temperature.
- To make the blueberry glaze: In a small bowl, whisk together the remaining cream cheese, lemon juice, powdered sugar and add water, as needed, to thin. Pour over the top of the completely cooled pound cake.