Blueberry Pound Cake

By dashy_65

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
• 3/4 cup (6 ounces) lemon yogurt
• 1/2 cup confectioners' sugar
• 4 teaspoons lemon juice

Details

Servings 16

Preparation

Step 1

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° 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. Yield: 16 servings.

Editor's Note: If using frozen blueberries, do not thaw. This recipe was tested with Land O'Lakes light stick butter.