Lemon Blueberry Pound Cake

By janimal

Ingredients

• 1/3 cup butter,softened
• 4 oz cream cheese softened
• 2 cups sugar
• 3 eggs
• 1 egg white
• 1 tbsp.grated lemon peel
• 2 tsp vanilla extract
• 2 cups fresh or frozen unsweetened
• 3 cups all purpose flour divided
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup 8oz lemon yogurt
• Glaze
• 1 1/2 cups confectioners'
• 1/4 cup lemon juice

Preparation

Step 1

Grease andd flour a 10in fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time,beating well after each addition. Beat in lemon peel and vanilla.

Toss blueberries with 2 Tbsp of the flour. In another bowl, mix remaining flour with baking powder, baking soda and salt;add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture.

Transfer the batter to prepared pan. Bake at 350 for 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in the pan 10 minutes before removing to wire rack: ccol for 15 minutes.

In a small bowl, mix confectioners' sugar and lemon juice until smooth. Gradually brush onto warm cake, about 1/3 at a time, allowing glaze to soak into cake before adding more. Cool completely.