Blueberry Pound Cake
  • 2 c granulated sugar
  • 1/2 c butter
  • 1/2 8-oz block cream cheese, softened
  • 3 large eggs
  • 1 large egg white
  • 3 c all-purpose flour, divided
  • 2 c fresh or frozen blueberries
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 8-oz carton lemon yogurt
  • 2 tsp vanilla extract
  • 1/2 c powdered sugar
  • 4 tsp lemon juice
Preheat oven to 350(. Beat first 3 ingredients at medium speed until well blended (about 5 min). Add eggs and egg white, one at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tb flour and blueberries in a small bowl and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture 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 for 1 hr 10 min or until wooden toothpick comes out clean. Cool cake in pan 10 min before removing. Combine powdered sugar and lemon juice and drizzle over warm cake. Cut with serrated knife.

Source:Sue Phillips - Champaign-Urbana Herb Society - From magazine Cooking Light, July/Aug 1998

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