Blueberry Pound Cake

Name: Blueberry Pound Cake
Ingredients: Wet Ingredients; 2 C. sugar; 1/2 C. light butter (may use regular); 4 oz. Cream cheese (1/3 less fat), softened; Add; 3 large eggs; 1 large egg white; Dry Ingredients; 3 C. flour, divided; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt; Add; 2 C. blueberries (fresh/frozen) I use fresh; 8 oz. low-fat lemon yogurt; 2 tsp. vanilla extract; Drizzle Icing (may be doubled); 1/2 C. powdered sugar; 4 tsp. lemon juice

19 ingredients

1 steps

Ingredients

Wet Ingredients
2 C. sugar
1/2 C. light butter (may use regular)
4 oz. Cream cheese (1/3 less fat), softened
Add
3 large eggs
1 large egg white
Dry Ingredients
3 C. flour, divided
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Add
2 C. blueberries (fresh/frozen) I use fresh
8 oz. low-fat lemon yogurt
2 tsp. vanilla extract
Drizzle Icing (may be doubled)
1/2 C. powdered sugar
4 tsp. lemon juice

Directions

1

["Preheat oven to 350'.", "", "Cream wet ingredients at medium speed, about 5 minutes.", "", "Add eggs and egg white, 1 at a time, beating well after each addition.", "", "Combine 2 tbs. of the measured flour and blueberries in a small bowl; coat well.", "", "Combine remaining dry ingredients in a separate bowl.", "", "Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Mix gently until incorporated.", "", "Fold in blueberries and vanilla. Pour cake batter into a 10\" tube pan coated with cooking spray.""