Blueberry Pound Cake

By ctaubenheim

Variations to use with Sour Cream Pound Cake:
ALMOND POUND CAKE: add 1 tsp almond extract & decrease vanilla to 1 tsp
BUTTER POUND CAKE: add 1 tsp butter 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 cups all purpose flour, divided
• 2 cups 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

Details

Preparation time 25mins
Cooking time 100mins

Preparation

Step 1

Preheat oven to 350. Beat granulated sugar, butter and cream cheese at medium speed of a mxer until well blended (about 5 minutes). Add eggs and egg white, one at a time, beating well after each addition. Beat in vanilla. Lightly spooon flour into dry measuring cups, and level with a knife. Combine 2 Tbsp flour and blueberries in a 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 a 10 inch tube pan (angel food cake) coated with cooking spray. Sharply tap pan once on counter to remove air bubbles. Bake at 350 for one hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack; remove cake from side of pan. Cool 15 additional minutes on wire rack; remove cake from bottom of pan. Combine powdered sugar and lemon juice in small bowl; drizzle over warm cake. Cut into slices using a serrated knife.