Blueberry Pound Cake

Total Time: 1 hr 40 mins Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ingredients

• 2 cups granulated sugar
• 1/3 cup butter or 1/3 cup margarine, softened
• 1/2 cup light cream cheese, softened (neufchatel)
• 3 large eggs
• 1 large egg
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour, divided
• 2 cups blueberries, fresh or frozen
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8 ounce) carton lemon low fat yogurt
• cooking spray
• 1/2 cup sifted powdered sugar
• 4 teaspoons lemon juice

Recipe

• 1 preheat oven to 350 degrees f.
• 2 beat granulated sugar, butter, and cream cheese at medium speed of a mixer until well blended (about 5 minutes).
• 3 add eggs and egg , 1 at a time, beating well after each addition.
• 4 beat in vanilla.
• 5 lightly spoon flour into dry measuring cups, and level with a knife.
• 6 combine 2 tablespoons of flour with blueberries in a small bowl; toss to coat.
• 7 combine remaining flour, baking powder, baking soda, and salt.
• 8 add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
• 9 fold in blueberries.
• 10 pour batter into a 10-inch tube pan (angel food cake pan) coated with cooking spray.
• 11 sharply tap pan once on counter to remove air bubbles.
• 12 bake at 350 degrees f for 1 hour and 15 minutes, or until a wooden pick inserted in center comes out clean.
• 13 cool cake in pan 10 minutes on a wire rack; remove cake from sides of pan.
• 14 cool 15 additional minutes on wire rack; remove cake from bottom of pan.
• 15 combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake.
• 16 cut into slices using a serrated knife.