Cooking Light Blueberry pound cake
Oh so good
- 2 c sugar
- 1/2 c light butter
- 1/2 block ( 8 oz ) 1/3 less fat cream cheese softened
- 3 large eggs
- 1 large egg white
- 3 c flour divided
- 2 c fresh or frozen blueberries
- 1 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1 8 pz carton lemon yogurt, low fat
- 2 t vanilla
- Cooking spray
- 1/2 c confectioners sugar
- 4 t lemon juice
Beat first 3 ingredients at med speed of a mixer until well blended. Add eggs and egg white 1 at a time, beating well after each addition. LIghtly spoon flour into dry measuring cups level with a knife. Combine 2 T flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, soda and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with the flour mixture. Fold in the blueberries and vanilla. Pour cake batter into a 10" tube pan coated with pam.
bake 350 1 houri and 10 min. or until toothpick comes out clean.
Cool cake in pan for 10 min, remove from pan. Combine powdered sugar and lemon juice in a small bowl. Drizzle over warm cake.