Blueberry Pound Cake
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Ingredients:
- 2 cup white sugar
- 1/2 cup butter
- 8 ounce cheese (cream , softened (low fat is fine))
- 3 egg (large s)
- 1 egg (large white)
- 3 cup flour (all purpose ; divided)
- 2 cup blueberries (fresh or frozen )
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 8 ounce lemon (carton yogurt (low fat is fine))
- 2 teaspoon vanilla ( extract)
- 1/2 cup powdered sugar
- 4 teaspoon juice (lemon )
- 1/2 cup butter
- 8 ounce cheese (cream , softened (low fat is fine))
- 3 egg (large s)
- 1 egg (large white)
- 3 cup flour (all purpose ; divided)
- 2 cup blueberries (fresh or frozen )
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 8 ounce lemon (carton yogurt (low fat is fine))
- 2 teaspoon vanilla ( extract)
- 1/2 cup powdered sugar
- 4 teaspoon juice (lemon )
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
Techniques:
baking
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