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Pound Cake: Blueberry Pound Cake

Source of Recipe


PLThomas






List of Ingredients



• 2 cups sugar
  
• 1/2 cup unsalted butter
  
• 4 ounces low fat cream cheese, softened
  
• 3 large fresh eggs
  
• 1 large egg white
  
• 3 cups all-purpose flour, divided
  
• 2 cups fresh blueberries (can use frozen)
  
• 1 teaspoon baking powder
  
• 1 teaspoon baking soda
  
• 1/2 tablespoon salt
  
• 1 (8 ounce) carton low fat lemon yogurt
  
• 2 teaspoons vanilla
  
• 1/2 cup powdered sugar
  
• 4 teaspoons fresh lemon juice
  






Instructions



1. Preheat oven to 350 degrees. Beat sugar, butter and cream cheese on medium speed until well creamed, about 5 minutes. Add eggs and egg white, one at a time, beating in good after each addition.
   
   
2. In a small bowl, combine the blueberries with 2 tablespoons of the flour and toss well to coat. Mix remaining flour, baking powder, baking soda and salt seperately and add to the prepared batter alternately with the yogurt, begin and end with flour mixture. Fold in the blueberry mixture and add vanilla.
   
   
3. Pour the batter into a 10" tube pan (greased and floured). Bake about 1 hour and 15 minutes. Remove from pan to cooling rack.
   
   
4. Combine powdered sugar and lemon juice in a bowl. Drizzle over warm cake. Great with blueberry ice cream, yogurt, jello, whipped cream or whatever you have.