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Blueberry Pound Cake




Source of Recipe


BLMcAtee WFD 7/12/98


List of Ingredients




2 cups sugar
1/2 cup butter
1/2 block cream cheese (8 oz) softened
3 large eggs
1 large egg white
3 cups flour, divided
2 cups fresh blueberries, or frozen
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
1 carton lemon yogurt, lowfat (8 oz)
2 tsp. vanilla extract

GLAZE
1/2 cup powdered sugar
4 tsp lemon juice


Recipe



Preheat oven to 350. Beat first 3 ingredients at medium speed until well-blended, about 5 minutes. Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups, level with knife. Combine 2 Tbsp. flour with the blueberries in a small bowl and set aside.

Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt. Begin and end with flour.

Fold in blueberries and vanilla. Pour cake batter into a 10 inch tube pan that is coated with spray.

Bake at 350 for 1 hour. Or until wooden tooth pick comes out clean. Cool cake in pan about 10 minutes, remove from pan. Prepare glaze and drizzle over warm cake.