Lemon Blueberry Pound Cake

Name: Lemon Blueberry Pound Cake
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

15 ingredients

12 steps

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.