Blueberry Pound Cake

You can substitute sour cream for the yogurt and 2 teaspoons almond extract can be substituted for vanilla.

• Ready In: 1 hr 25 mins
• Yields: 1 (10-inch) tube cake

Ingredients

• 2 1⁄4 cups sugar
• 1⁄2 cup butter (no subs!)
• 4  ounces cream cheese, softened
• 3  teaspoons vanilla
• 1  tablespoon  grated lemon zest
• 4  eggs
• 3  cups flour, divided
• 2  cups blueberries (fresh or frozen)
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 (8 ounce) container lemon yogurt (or use vanilla yogurt)

• GLAZE

• 1⁄2 cup powdered sugar
• 1  tablespoon fresh lemon juice

Directions

1. Set oven to 350 degrees.
2. Grease a 10-inch tube pan.
3. In a bowl using an electric mixer on medium speed mix tother the sugar, butter, cream cheese, vanilla and lemon zest until well blended (beat no less than 5 minutes).
4. Add in the eggs one at a time beating well after each addition.
5. Remove 2 tablespoons of flour from the 3 cups flour.
6. In small bowl mix together the 2 tablespoons flour with the blueberries; toss to combine.
7. In another bowl mix the remaining flour with the baking powder, baking soda and salt; add to the creamed mixture alternating with the yogurt, beginning and ending with the flour mixture.
8. Fold in the blueberries.
9. Transfer the mixture to prepared tube pan.
10. Bake for about 65-70 minutes, or until the cake tests done.
11. Cool cake in pan for about 10 minutes, then remove from pan.
12. In a small bowl whisk the powdered sugar with lemon juice, then drizzle over warm cake.