Blueberry Pound Cake

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 16
• 2 cups granulated sugar
• 1/2 cup light butter (land o'lakes)
• 1/3 cup reduced-fat cream cheese, softened
• 3 large eggs
• 1 large egg
• 3 cups all-purpose flour, divided
• 2 cups fresh blueberries or 2 cups frozen blueberries
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces lemon low fat yogurt
• 1/2 cup powdered sugar
• 4 teaspoons lemon juice

Recipe

• 1 preheat oven to 350 degrees.
• 2 combine first 3 ingredient in a large bowl; beat at medium speed of a mixer 5 minutes or until well blended.
• 3 add eggs and egg , 1 at a time, beating well after each addition.
• 4 combine 2 tablespoons flour and blueberries in a small bowl; and toss well.
• 5 combine remaining flour, baking powder, baking soda, and salt in a medium bowl; stir well.
• 6 add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
• 7 fold in blueberry mixture and vanilla.
• 8 pour batter into a 10 inch tube pan coated with cooking spray.
• 9 bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
• 10 let cool in pan 10 minutes on wire rack; remove from pan.
• 11 combine powdered sugar and lemon juice in a small bowl; stir well.
• 12 drizzle over warm cake.
• 13 cut with a serrated knife.
• 14 points: 6.