RECIPE TITLE "Blueberry Pound Cake"
Source: Cooking Light,
courtesy of Cooks Online on Compuserve
Servings: 16 ---
2 c sugar
1/2 c butter
4 oz cream cheese
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
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Beat sugar, butter and cream cheese until blended - about 5
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
Mix the rest of the flour with the baking powder, baking soda
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
Combine the sugar and lemon juice in a small bowl and drizzle
over the warm cake.
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