Blueberry Pound Cake

By TMaloy

Ingredients

• 2 cups sugar
• 1/3 cup butter, softened
• 4 oz. 1/3 less fat cream cheese, soft
• 3 large eggs
• 1 large egg white
• 2 t. vanilla
• 3 cups all purpose flour, divided
• 2 cups fresh or frozen blueberries
• 1 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 1 - 8 oz. container lemon low fat yogurt
• Cooking Spray
• 1/2 cup sifted powdered sugar
• 4 t. lemon juice

Preparation

Step 1

1. Preheat ove to 350.
2. Beat sugar, butter and cream cheese at meduim speed until well blended. Add eggs and egg white, one at a time. Beat in vanilla.
3. Take 2-3 T. of flour and toss the blueberries lightly. Combine rest of flour with baking soda, powder and salt. Add flour mixture to butter mixture. Add yogurt. Lightly fold in blueberries by hand.
4. Pour batter into a 10-inch tube pan coated with cooking spray and flour. Bake at 350 for 1 hour and 15 minutes.
5. Cool cake in pan for 10 minutes on a wire rack; remove cake from sides of pan. Remove cake from pan. Combine powdered sugar and lemon juice and drizzle over warm cake.
Calories 288 per serving, 16 servings. 6.9 grams of fat.
PS: I usually use my Pampered Chef Bundt Stone for this cake. Its great for breakfast also.
Cooking Light Recipe