Blueberry Pound Cake

• 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)n 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

1. Preheat oven to 350'.
2. Cream wet ingredients at medium speed, about 5 minutes.
3. Add eggs and egg white, 1 at a time, beating well after each addition.
4. Combine 2 tbs. of the measured flour and blueberries in a small bowl; coat well.
5. Combine remaining dry ingredients in a separate bowl.
6. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Mix gently until incorporated.
7. Fold in blueberries and vanilla. Pour cake batter into a 10" tube pan coated with cooking spray.
8. Bake 350' for ~ 1 hour and 10 mins. or until a wooden pick comes out clean.
9. Cool cake in pan 10 mins, remove.
10. Combine powdered sugar and lemon juice in a small bowl (icing may be doubled); drizzle over warm cake.
11. Cut with serrated knife. Enjoy!

ingredients, sugar, light butter, cream cheese, eggs, egg white, ingredients, flour, baking powder, baking soda, salt, blueberries, lowfat lemon yogurt, vanilla extract, drizzle icing, powdered sugar, lemon juice

Taken from www.epicurious.com/recipes/member/views/blueberry-pound-cake-51122341 (may not work)