Blueberry Pound Cake

Submitted by Audrey M

• Ready In: 1hr 30mins
• Ingredients: 13
• Serves: 16

ingredients

• 2 cups granulated sugar
• 1⁄2 cup light butter (Land O'Lakes)
• 1⁄3 cup reduced-fat cream cheese, softened
• 3 large eggs
• 1 large egg white
• 3 cups all-purpose flour, divided
• 2 cups fresh blueberries or 2 cups frozen blueberries
• 1 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 8 ounces lemon low fat yogurt
• 1⁄2 cup powdered sugar
• 4 teaspoons lemon juice

directions

1. Preheat oven to 350 degrees.
2. Combine first 3 ingredient in a large bowl; beat at medium speed of a mixer 5 minutes or until well blended.
3. Add eggs and egg white, 1 at a time, beating well after each addition.
4. Combine 2 Tablespoons flour and blueberries in a small bowl; and toss well.
5. combine remaining flour, baking powder, baking soda, and salt in a medium bowl; stir well.
6. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
7. Fold in blueberry mixture and vanilla.
8. Pour batter into a 10 inch tube pan coated with cooking spray.
9. BAke at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
10. Let cool in pan 10 minutes on wire rack; remove from pan.
11. Combine powdered sugar and lemon juice in a small bowl; stir well.
12. Drizzle over warm cake.
13. Cut with a serrated knife.
14. Points: 6.

Reviews

[Nancy G.]

I got this same recipe from Yankee Magazine and it is excellent. I would recommend using the fresh blueberries instead of frozen ~ the fresh taste so much better! A great summer recipe when blueberries are plentiful!