Shelly's Recipe

BLUEBERRY POUND CAKE

Category: Cakes

2 cups sugar
1/2 cup light butter
4 oz cream cheese, softened
3 large eggs
1 large egg white
3 cups flour, divided
2 cups fresh or frozen blueberries
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 (8 oz) carton lemon low fat yogurt
2 tsp vanilla extract
Cooking spray
1/2 cup powdered sugar
4 tsp lemon juice

Preheat oven to 350. Beat the first 3 ingredients with a mixer on medium speed until well blended (about 5 minutes). Add eggs and egg white, one at a time, beating well after addition.

In a separate small bowl, combine 2 tbsp flour and blueberries and toss well. Mix remaining dry ingredients separately and add to prepared batter 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 until a toothpick inserted in center comes out clean, about 1 hour and 10 minutes. Cool cake in pan for 10 minutes; remove from pan. Combine powdered sugar and lemon juice in small bowl. Drizzle over warm cake. Cut with a serrated knife and serve.