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Blueberry Pound Cake

Recipe Link: http://wwrecipes.com

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 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
1 (8 ounce) carton lemon low fat yogurt
2 tsp. vanilla extract
Cooking spray
1/2 cup powdered sugar
4 tsp. lemon juice

Recipe



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