Lemon Blueberry Pound Cake

Recipe By : Cooking Light
Serving Size : 16 Preparation Time :0:00
Categories : Cake Desserts
July/Aug ’98
Serving Size: 1 slice
Per serving: 275 Calories (kcal); 5g Total Fat; (17% calories from fat); 5g Protein; 52g Carbohydrate; 40mg Cholesterol; 280mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 Other Carbohydrates

INGREDIENTS:

2 cups granulated sugar
1/2 cup light butter
1/2 (8-ounce) package 1/3 less-fat cream cheese — softened
3 large eggs
1 large egg white
3 cups all-purpose flour — divided
2 cups fresh or frozen blueberries
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

INSTRUCTIONS:

-Preheat oven to 350.
-Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). A
-dd eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife.
-Combine 2 tablespoons flour and blueberries in a small bowl, and toss well.
-Combine remaining flour, baking powder, baking soda, and salt.
-Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
-Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray.
-Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
-Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.

(This recipe was acquired from cookinglight.com)