Lemon Blueberry Poundcake

INGREDIENTS

Cake

1/3 cup butter, softened

4 ounces cream cheese, softened

2 cups sugar

3 eggs

1 egg white

1 tablespoon grated lemon peel

2 teaspoons vanilla extract

2 cups fresh or frozen unsweetened blueberries

3 cups all-purpose flour, divided

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (8 ounces) lemon yogurt

 

Glaze

1-1/2 cups confectioners' sugar

1/4 cup lemon juice

 

 

DIRECTIONS

 

Grease and flour a 10-in. fluted tube pan.

In a large bowl, cream the butter, cream cheese and sugar until blended.

Add eggs and egg white, one at a time, beating well after each addition.

Beat in lemon peel and vanilla.

Toss blueberries with 2 tablespoons flour.

In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined.

Fold in blueberry mixture. 

Transfer batter to prepared pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in center comes out clean.

Cool in pan 10 minutes before removing to wire rack; cool for 15 minutes.

In a small bowl, mix confectioners' sugar and lemon juice until smooth. Gradually brush onto warm cake, about one-third at a time, allowing glaze to soak into cake before adding more. Cake needs to still be warm!

NUTRITIONAL FACTS (Cover your eyes!)12 servings per cake: 1 slice equals 434 calories, 10 g fat (6 g saturated fat), 78 mg cholesterol, 281 mg sodium, 80 g carbohydrate, 1 g fiber, 7 g protein.


Credit: Recipe from Taste of Home