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Lemon Blueberry Pound Cake

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Ingredients  

  • 2 cups sugar
  • ½ cup light butter
  • 4 ounce reduced-fat cream cheese
  • 3 large eggs
  • 1 large egg white
  • 3 cups all-purpose flour divided
  • 2 cups blueberries fresh or frozen
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 ounce lemon low-fat yogurt
  • 2 teaspoons vanilla extract
  • ½ cup powdered sugar
  • 4 teaspoons lemon juice

Steps 

  1. Preheat oven to 350˚F.
  2. Beat first 3 ingredients at medium speed until well-blended (about 5 minutes).
  3. Add eggs and egg white, 1 at a time, until each is well-blended.
  4. Save 2Tbsp of flour and set it aside.
  5. Add remaining flour to batter with baking powder, baking soda and salt.
  6. Add yogurt and mix well.
  7. Mix 2Tbsp of reserved flour with blueberries until coated.
  8. Add blueberries and vanilla to batter, mix by hand to incorporate blueberries without mashing them.
  9. Bake in greased tube pan at 350˚F for 70 minutes.
  10. Cool for 10 minutes then remove from pan.
  11. In a small bowl, mix lemon juice and powdered sugar until syrupy; drizzle over cake.