Blueberry Pound Cake

By mynance

Ingredients

• 2 cups granulated sugar
• 1/3 cup butter or stick margarine softend
• 1/2 ½ cup (4 ounces) ½ less fat cream cheese, softened
• 3 large eggs
• 1 large egg white
• 2 teaspoons vanilla extract
• 3 cups all purpose flour, divided
• 2 cups blueberries
• 1 tsp baking powder
• 1/2 ½ tsp baking soda
• 1/2 ½ tsp salt
• 1 (8 ounce) carton lemon low-fat yogurt
• Cooking spray
• 1/2 ½ cup sifted powered sugar
• 4 tsp lemon juice

Preparation

Step 1

1. Preheat oven 350 degrees
2. Beat granulated sugar, butter, and cream cheese at medium speed of a mixer until well blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Beat in vanilla.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine 2 tbsp flout and blueberries in a small bowl.; toss to coat. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar misture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture.
4. Pour batter into a 10 inch tube pan (angel food cake pan) coated with cooking spray. Sharply tap pan once on counter to remove air bubbles.
5. Bake at 350 for 1 hour and 15 minutes or until a wooden stick inserted in center comes out clean.
6. Cool 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 small bowl drizzle over warm cake.