Blueberry Pound Cake (Light Version)

Ingredients

• 2 cups granulated sugar
• 1/2 cup light butter
• 1/2 (8 ounce) block 1/3 less fat cream cheese; softened
• 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 oz) carton lemon low fat yogurt
• 2 teaspoons vanilla extract
• cooking spray
  

Method 

Preheat oven to 350°F. 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. 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.

Submitted by: Carol Wright