*BLUEBERRY POUND CAKE

By stepjo7269

Taste of Home Light & Tasty
By: Maxine Pierce in Biloxi, Mississippi

Ingredients

• GLAZE:
• 2 cups fresh or frozen blueberries
• 3 cups all-purpose flour, divided
• 1/2 cup reduced-fat butter, softened
• 4 ounces reduced-fat cream cheese, cubed
• 2 cups sugar
• 2 teaspoons vanilla extract
• 3 eggs
• 1 egg white
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 carton (6 ounces) reduced-fat lemon yogurt
• 1/2 cup confectioners' sugar
• 4 teaspoons lemon juice
• Directions:
• ●In a small bowl, combine blueberries and 2 tablespoons flour; set aside.
• ●In a large bowl, cream the butter, cream cheese, sugar and vanilla until light and fluffy. Add eggs and egg white, one at a time, beating well after each addition.
• ●Combine the baking soda, salt and remaining flour; add to creamed mixture alternately with yogurt.
• ●Fold in reserved blueberries.
• ●Transfer to a 10-in. fluted tube pan coated with cooking spray.
• ●Bake at 350 degrees for 65-70 minutes or until a toothpick inserted near the center comes out clean.
• ●Cool for 10 minutes before removing from pan to a wire rack.
• ●In a small bowl, whisk glaze ingredients until smooth. Drizzle over warm cake.
• Editor's Note:
• If using frozen blueberries, do not thaw.
• This recipe was tested with Land O'Lakes light stick butter.

Details

Servings 16

Preparation

Step 1

276 calories/serving