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Blueberry Pound Cake

Recipe Introduction


Cooking Light-July/Aug/98





List of Ingredients



• 2 cups granulated sugar
  
• 1/2 cup light butter
  
• 1/2 (8 ounce) block 1/3 -less-fat 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 teaspoon salt
  
• 1 (8 ounce) carton lemon low-fat yogurt
  
• 2 teaspoons vanilla
  
• 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.
   
   
3. Lightly spoon flour into dry measuring cups; level off with a knife. Combine 2 tablespoons flour and berries in a small bowl, and toss well. Combine remaining flour, baking powder, soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour. Fold in berry mixture and vanilla; pour cake batter into a 10" tube-pan coated with cooking spray.
   
   
4. Bake at 350 degrees for 1 hour and 10 minutes or until test done. 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 serrated knife.
   
   
5. Servings: 16
   
   
6. 287 cal, 6.1 g fat, 5.7 g pro., 53.9 g carb, 1.5 g fiber, 57 mg chol, 227 mg sod.