Blueberry Pound Cke

By ctaubenheim

Other Ideas:
Almond Pound Cake: add 1 tsp almond extract & decrease vanilla extract to 1 tsp
Butter Pound Cake: add 1 tsp butter flavoring & decrease vanilla to 1 tsp
Butter Rum Pound Cake: add 1 tsp butter rum flavoring & decrease vanilla to 1 tsp
Coconut Pound Cake: add 1 tsp coconut flavoring & decrease vanilla to 1 tsp
Lemon Pound Cake: add 1 tsp grated lemon rind with vanilla extract

Ingredients

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

Preparation

Step 1

Beat granulated sugar, butter & cream cheese at medium speed of mixer until well blended (5 min). Add eggs & egg whites, 1 at a time, beating well after each addition. Beat in vanilla. Lightly spoon flour into dry measuring cups & level with knife. Combine 2 Tbsp flour and blueberries in small bowl, toss to coat. Combine remaining flour, baking powder, baking soda and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture. Pour batter into 10" tube pan coated with cooking spray. Sharply top pan once on counter to remove air bubbles. Bake at 3 50 for 1 hour & 15 minutes or until a wooden pick inserted in center comes out clean. Cook cake in pan 10 minutes on a wire rack; remove cake from sides of pan. Cool 15 additional minutes on wire rack. Remove cake from bottom of pan. Combine powdered sugar and lemon juice in a bowl; drizzle over warm cake. Cut into slices using a serrated knife.