Lemon Blueberry Pound Cake |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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i got this out of cooking light a few years back. it is my oldest sons first choice for a birthday cake! i have made it in a regular loaf pan with good results. i also double the batch to freeze for later.enjoy!!! Ingredients:
2 cups sugar |
1/2 cup light butter |
4 ounces reduced-fat cream cheese |
3 large eggs |
1 large egg white |
3 cups flour, divided |
2 cups blueberries, fresh or frozen |
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:
1. preheat oven to 350 degrees.
2. beat 1rst 3 ingredients at medium speed till well blended (about 5 minutes).
3. add eggs and egg white, 1 at a time, till each is well blended.
4. save 2 tablespoons of flour and set aside.
5. add remaining flour to batter with baking powder,soda, and salt.
6. add yogurt and mix well.
7. mix remaining flour with blueberries till coated.
8. add blueberries and vanilla, mix by hand to incorporate berries without mashing.
9. bake in a greased tube pan at 350 degrees for 70 miutes.
10. cool for 10 minutes and remove from pan.
11. in a small bowl mix lemon juice and powdered sugar till syrupy.
12. drizzle over cake.
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