Not-So Healthy - Healthier Blueberry Lemon Pound Cake

This is a slightly lightened up version of a pound cake I adapted from TasteFood food blog. http://www.tastefoodblog.com/tastefood/2009/08/lemon-blueberry-pound-cake.html It's delicious and easy! **** I use frozen blueberries (not thawed) It will take about 7-10 minutes longer to bake if using frozen.....

• Ready In: 1 hr 20 mins
• Serves: 10-12
• Yields: 1 loaf

Ingredients

• 3  eggs
• 1⁄2 cup  fat free Greek yogurt
• 1  teaspoon vanilla extract
• 1⁄4 teaspoon  lemon extract
• 1  cup all-purpose flour
• 3⁄4 cup whole wheat pastry flour
• 3⁄4 cup sugar
• 1  tablespoon lemon zest (zest of one lemon)
• 1 1⁄2 teaspoons baking powder
• 3⁄4 teaspoon salt
• 1⁄8 teaspoon ground cinnamon
• 1⁄2 cup unsalted butter, softened
• 2  cups blueberries

Directions

1. Preheat oven to 350 F.
2. Grease and flour a loaf pan.
3. In a large bowl combine the flours, sugar, lemon zest, baking powder, salt and cinnamon. Using an electric mixer, mix for one minute at low speed to combine.
4. Combine eggs, yogurt, vanilla and lemon extract in a medium bowl. Lightly whisk to combine. It will look like a creamy yellow yogurt.
5. Add butter and half of the egg mixture to the flour mixture. Mix at high speed for one minute.
6. Add remaining egg mixture in 2 batches, mixing 30 seconds after each addition. Batter should be light and fairly fluffy.
7. Gently fold in the blueberries. Pour batter into prepared loaf pan. Bake one hour, or until a toothpick inserted in the center comes clean.
8. Remove from oven and run sharp knife around edges of cake. Let rest 10 minutes. Turn out onto a rack and cool completely.