Recipes / Cake

  Absolutely Incredible Blueberry Pound Cake

 From Yankee magazine, From Yankee's B&B and Inn Directory


2 cups granulated sugar
1/2 cup light butter
4 ounces low-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

Preheat oven to 350 degrees . Beat the first 3 ingredients with a mixer 
on medium speed until well blended (about 5 minutes). Add eggs and egg 
white, one at a time, beating well after each addition. In a separate 
small bowl, combine 2 tablespoons flour and blueberries and toss well. 
Mix remaining flour, baking powder, baking soda, and salt separately and 
add to prepared batter 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 
degrees until a toothpick inserted in center comes out clean, about 1 
hour and 10 minutes. Cool cake in pan for 10 minutes; remove from pan. 
Combine powdered sugar and lemon juice in small bowl. Drizzle over warm 
cake. Cut with a serrated knife and serve.

Yield: 16 servings


Source: yankeemagazine.com 
<http://www.yankeemagazine.com/recipe/for/absolutely-incredible-blueberry-pound-cake/169>

-- 



*Ginny Butterfield
Cranberry Twp, PA


*


[Non-text portions of this message have been removed]



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