Blueberry Pound Cake

• Ready In: 1 hr 30 mins
• 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.