Blueberry Pound Cake

Ingredients 

• 2 cups white sugar
• 1/2 cup butter
• 8 ounces cream cheese, softened (low fat is fine)
• 3 large eggs
• 1 large egg white
• 3 cups all purpose flour; divided
• 2 cups fresh or frozen blueberries
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 8 ounces carton lemon yogurt (low fat is fine)
• 2 teaspoons vanilla extract
• cooking spray
• 1/2 cup powdered sugar
• 4 teaspoons lemon juice

Method 

Preheat the oven to 350°F. Beat first 3 ingredients at medium speed until well blended (about 5 minutes). Add eggs and egg white 1 at a time, beating well after each addition. 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 and vanilla; pour cake batter into a 10 inch tube pan coated with cooking spray. Bake for 1 hour and 10 minutes or until 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 serrated knife.

Yield: 16 servings