Blueberry Pound Cake

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Makes: 16 servings adjust

Directions

Ingredients

  • Cooking Spray

Step 1

Preheat oven to 350 degrees. Coat 10-inch tube pan with cooking spray.

Ingredients

  • 2 cups Sugar
  • 1⁄2 cup Butter
  • 4 ounces Reduced Fat Cream Cheese

Step 2

Beat sugar, butter, and cream cheese at medium speed of a mixer until well-blended (about 5 minutes).

Ingredients

  • 3 large Egg
  • 1 large Egg White

Step 3

Add eggs and egg white, one at a time, beating well after each addition.

Ingredients

  • 2 cups Blueberries, fresh or frozen
  • 3 cups All-Purpose Flour, divided

Step 4

Combine 2 tablespoons flour and blueberries in a small bowl. Toss well to coat (this helps prevent the berries from sinking to the bottom of the pan).

Ingredients

  • 1⁄2 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1⁄2 teaspoon Salt

Step 5

Mix remaining flour with baking soda, baking powder, and salt in a medium bowl.

Ingredients

  • 1 package Lemon Yogurt, 8-oz, reduced fat

Step 6

Add flour mixture to sugar/butter mixture alternately with yogurt, beginning and ending with flour mixture.

Ingredients

  • 2 teaspoons Vanilla Extract

Step 7

Fold in blueberries and vanilla extract.
 

Step 8

Pour batter into sprayed 10-inch tube pan (or Bundt pan). Bake at 350 degrees for 1 hour and 10 minutes, or until toothpick inserted near center comes out clean.
 

Step 9

Cool cake in pan 10 minutes. Remove from pan.

Ingredients

  • 4 teaspoons Lemon Juice
  • 1⁄2 cup Powdered Sugar

Step 10

Combine lemon juice and powdered sugar in a small bowl to make a glaze. Drizzle over warm cake. Cut with a serrated knife.
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