Blueberry Pound Cake

  • 2 C sugar
  • 1/3 C butter
  • 1/2 (8-oz.) block 1/3-less-fat cream cheese, softened
  • 3 large eggs
  • 1 large egg white
  • 2 tsp. vanilla
  • 3 C 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 low-fat yogurt
  • Cooking spray
  • 1/2 C powdered sugar
  • 4 tsp. lemon juice

Preheat oven to 350.

Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Beat in vanilla.

Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and 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; pour cake batter into a 10-nch 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.

Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.

Date Added:July 01, 2003
Source:Cooking Light



6 Points Per Serving