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Blueberry Poundcake

Recipe Introduction


BLUEBERRY POUNDCAKE
Beth Nichols/Supper Solutions



Ingredients:
2 c sugar
1/2 c light brown sugar
1/2 8oz cream cheese, softened
3 large eggs
1 large egg white
3 c flour, divided
2 c fresh or frozen blueberries
1 t baking powder
1/2 t baking soda
1/2 t salt
1 8oz lemon low-fat yogurt
2 t vanilla
1/2 c powdered sugar
4 t lemon juice


Directions: In large bowl, cream together eggs, egg white, cream cheese, sugars and vanilla. In separate bowl, combine flour, baking powder, salt and baking soda.

Add dry mixture to wet mixture and blend well.

Toss blueberries in flour to coat. Fold into mixture. Pour into greased bundt pan at bake at 350° for 1 hour. Cool 10 minutes in pan before turning out. Combine powdered sugar and lemon juice and pour over cooled cake. Slice and serve.







List of Ingredients









Instructions