Blueberry Pound Cake
Source of Recipe
List of Ingredients
2 c granulated sugar
1/3 c butter or stick margarine (softened)
1/2 c 1/3 less fat cream cheese, softened
3 large eggs
1 large egg white
2 tsp vanilla extract
3 c all purpose flour, divided
2 c fresh or frozen blueberries
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 (8 oz) carton lemon lowfat yogurt
1/2 c sifted powdered sugar
4 tsp lemon juice
Preheat oven to 350.
Beat granulated sugar, butter and cream cheese at medium speed of mixer until well-blended (about 5 min). Add eggs and egg white, 1 at a time, beating well after each addition. Beat in vanilla.
Lightly spoon in flour into dry measuring cups and level with knife. Combine 2 tbsp flour and blueberries in a small bowl; toss to coat. 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.
Pour batter into a 10 inch tube pan coated with cooking spray. Sharply tap pan once on counter to remove air bubbles. Bake at 350 for 1 hour and 15 minutes or until wooden pick inserted in center comes out clean.
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. Cut into slices using serrated knife. Yield 16 servings (1 serving is 1 slice)
Calories 288, Fat 6.9, Protein 5 g, Carb 52.2 g, Fiber 1 g