Light Lemon Blueberry Pound Cake

prep time:: 20
total time:: 1 hour

Makes 12 slices

Kathy Hewitt

This is an incredible tasting pound cake. Always a big hit when I make this recipe.

ingredients

2 cups granulated sugar
1/2 cup light butter
4 ounces low-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-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract
cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice

directions

Preheat oven to 350 degrees . Beat the first 3 ingredients with a mixer on medium speed until well blended (about 5 minutes). Add eggs and egg white, one at a time, beating well after each addition. In a separate small bowl, combine 2 tablespoons flour and blueberries and toss well. Mix remaining flour, baking powder, baking soda, and salt separately and add to prepared batter 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 at 350 degrees until a toothpick inserted in center comes out clean, about 40 minutes. Cool cake in pan for 10 minutes; remove from pan. Combine powdered sugar and lemon juice in small bowl. Drizzle over warm cake. Cut with a serrated knife and serve.

Source: Kathy Hewitt