Blueberry Pound Cake
|Granulated sugar||2 Cup (32 tbs)|
|Light butter||1⁄2 Cup (8 tbs)|
|1/3 reduced fat cream cheese||4 Ounce, softened (Half Of An 8-Ounce Block)|
|Egg white||1 Large|
|All-purpose flour||3 Cup (48 tbs), divided|
|Blueberries||2 Cup (32 tbs) (Fresh Or Frozen)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Low fat lemon yogurt||8 Ounce (1 Carton)|
|Vanilla extract||2 Teaspoon|
|Cooking spray||1 Tablespoon|
|Powdered sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||4 Teaspoon|
1. Preheat oven to 350°.
2. Beat first 3 ingredients with a mixer at medium
speed until well blended (about 5 minutes). 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 tablespoons flour and blueberries in a small bowl,- toss well. 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 and vanilla,- pour batter into a 10-inch tube pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
3. Cool cake in pan on a wire rack 10 minutes,- remove from pan. Combine powdered sugar and juice in a small bowl,- drizzle over warm cake. Cut with a serrated knife.