Baking and Blueberries

Yesterday I filled you in on our weekend with E&J but I didn't tell you about the cake. J's birthday is in mid-March and since we don't live close we won't be with them on the actual day. So in order to somewhat start the celebrations I made a blueberry pound-cake. I heard through the grapevine that he liked fruity desserts which lead me to this little number. It's easy and as always fast to make - is there any other way?! It's also light which is unusual considering it's a pound-cake. However, I forgot to take a picture of it. So the recipe and my word with have to suffice.

Yield: 16 servings (serving size: 1 slice)

Ingredients

• 2 cups granulated sugar
• 1/2 cup butter
• 1/2 (8-ounce) block 1/3-less-fat cream cheese, softened
• 3 large eggs
• 1 large egg white
• 3 cups all-purpose flour, divided
• 2 cups fresh or frozen blueberries
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8-ounce) carton lemon low-fat yogurt
• 2 teaspoons vanilla extract
• Cooking spray
• 1/2 cup powdered sugar
• 4 teaspoons lemon juice

Preparation

Preheat oven to 350°.

Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons 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 at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake.