Blueberry Pound Cake #2

• 2 cups granulated sugar
• 1/2 cup butter
• 1/2 (8 ounce) block cream cheese, softened
• 3 large eggs
• 1 large egg white
• 3 cups all-purpose flour, divided
• 2 cups fresh or frozen blueberries
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoons salt
• 1 (8 ounce) carton yogurt
• 2 teaspoons vanilla extract
• Cooking spray
• 1/2 cup powdered sugar
• 4 teaspoons lemon juice

Instructions:
1. Preheat oven to 350 degrees.
2. Beat first 3 ingredients at medium speed of a mixer until well blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well to coat. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10 inch tube pan coated with cooking spray. Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
3. Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.

Yield: 16 servings (serving size: 1 slice - 287 calories, 6.1 g. fat)

---

Back to main Cake Page Back to Main Food Page