Lemon Blueberry Pound Cake
2 cups sugar
1/2 cup butter, (can use light)
3 large eggs
1 large egg white
3 cups all purpose flour, divided
2 cups fresh or frozen blueberries
1/2 (8oz) block cream cheese, softened (can use 1/3 less fat)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8oz) carton lemon low fat yogurt
2 teaspoons vanilla extract
1/2 cup powdered sugar
4 teaspoons lemon juice
Preheat oven to 350 degrees.
Beat first three ingredients at medium speed of 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.
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 toothpick inserted in center comes out clean.
Cool cake in pan for 10 minutes; remove from pan.
Combine powdered sugar and lemon juice in a small bowl.
Drizzle over warm cake.
Note: This recipe came from Cooking Light Magazine. It tastes really good warm and it also freezes well.
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