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Lemon and Blueberry Pound Cake

Servings: 10-16
Ingredients:
Nonstick cooking spray
2 cups fresh blueberries
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/2 of an 8-ouce package reduced-fat cream cheese (Neufch√Ętel)
2 cups granulated sugar
2 teaspoons vanilla
3 large eggs
1 egg white
1 8-ounce carton low-fat lemon yogurt

Glaze-Optional
1/2 cup sifted powdered sugar
4 teaspoons lemon juice


Instructions:
1. Preheat the oven to 325 degrees F. Lightly coat a 10-inch fluted tube pan with nonstick cooking spray (or grease and flour pan); set aside. In a small bowl, toss blueberries with 2 tablespoons of the flour; set aside. In a medium bowl, stir together the remaining flour, the baking powder, baking soda, and salt; set aside.

2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add cream cheese; beat until combined. Gradually add granulated sugar, beating about 10 minutes or until very light and fluffy. Beat in vanilla. Add eggs and egg white, one at a time, beating 1 minute after each addition. Add flour mixture and yogurt alternately to the beaten mixture, beating on low to medium speed after each addition just until combined.

3. Fold in blueberry mixture. Pour batter into prepared pan. Bake in the preheated oven for 65 to 70 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan.

4. For the glaze, in a small bowl, stir together powdered sugar and lemon juice. Drizzle over warm cake. Cool completely on wire rack. Makes 16 servings.


Source: DianasDesserts.com
Date: August 31, 2002