Blueberry Pound Cake
|Granulated sugar||2 Cup (32 tbs)|
|Butter||1⁄2 Cup (8 tbs) (Such As Land O' Lakes)|
|Less fat cream cheese||4 Ounce, softened|
|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|
|Lemon low fat yogurt||8 Ounce (1 Carton)|
|Vanilla extract||2 Teaspoon|
|Powdered sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||4 Teaspoon|
1. Preheat oven to 350°.
2. Combine first 3 ingredients in a large bowl; beat at medium speed of a mixer 5 minutes or until well blended. Add eggs and egg white, 1 at a time, beating well after each addition. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt in a medium bowl; stir well. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla.
3. 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. Let cool in pan 10 minutes on a wire rack; remove from pan.
4. Combine powdered sugar and lemon juice in a small bowl; stir well. Drizzle over warm cake. Cut with a serrated knife.