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      RECIPE TITLE "Blueberry Pound Cake"
    Source: Cooking Light, courtesy of Cooks Online on Compuserve

    yields Servings: 16time --- difficultyeasy


    2 c sugar
    1/2 c butter
    4 oz cream cheese
    3 eggs
    1 egg white
    3 c AP flour, divided
    2 c blueberries
    1 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    8 oz lemon yogurt
    2 tsp vanilla

    1/2 c powdered sugar
    4 tsp lemon juice

    Art of Cakes
    Art of Cakes Bake and decorate unique, delicious cakes worthy of truly special events. With step-by-step recipes, instructions, color photographs, and tips from cake decorating pros, even novice bakers can gain the skills, experience, and courage to create breathtaking cakes. Creative cake ideas include: A colorful Crazy Birthday Cake An adorable baby shower cake A sweet spring tulip garden growing atop a delicious layer cake


    Beat sugar, butter and cream cheese until blended - about 5 minutes.
    Heat oven to 350F.

    Add eggs and egg white to the sugar/butter mixture, one at a time, beating well after each addition.

    Combine 2 Tbsp of sifted flour with the blueberries and toss well.

    Mix the rest of the flour with the baking powder, baking soda and salt.

    Add the flour mixture to the sugar/butter mixture alternately with the yogurt, beginning and ending with the flour mixture.

    Fold in the blueberries and vanilla.

    Pour the batter into a 10" tube pan coated with cooking spray.
    Bake for 70 minutes or until a wooden pick comes out clean.

    Let the cake cool in the pan for 10 minutes. Remove from the pan.
    Combine the sugar and lemon juice in a small bowl and drizzle over the warm cake.

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