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Blueberry Lemon Pound Cake
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| Blueberry Lemon Pound Cake adapted from Cooking Light, 1998 | |
| 1 3/4 cups | granulated sugar |
| 1/2 cup | butter, softened |
| 1/2 cup | lower in fat cream cheese, softened |
| 3 large | eggs |
| Zest of 1 | lemon, (about 1 Tbs) |
| 1/4 cup | freshly squeezed lemon juice |
| 2 tsp | vanilla |
| 3 cups | all-purpose flour, divided |
| 2 cups | fresh or frozen blueberries |
| 1 tsp | baking powder |
| 1/2 tsp | baking soda |
| 1/2 tsp | salt |
| 1 (8 oz) carton | non-fat lemon yogurt, (I use vanilla if I don't have lemon on hand!) |
| Cooking spray | |
| 1/2 cup | sifted powdered sugar |
| 4 tsp | lemon juice |
| Preheat oven to 350º. In a large bowl beat the sugar, butter and cream cheese at medium speed with a mixer until well blended (4-5 minutes). Add the eggs one at a time, beating well after each addition. Beat in the vanilla, lemon juice | |
| lemon zest. | |
In a smaller bowl measure the 3 cups of flour. Remove 2 Tbs and sprinkle over the blueberries, gently
stirring and tossing to coat.
To the remaining flour add the baking powder, baking soda and salt, stir to combine. Add the flour mixture to the sugar mixture alternately with the yogurt, beginning and ending with the flour mixture, being careful not to over-mix. Gently, fold in the blueberries.
Pour the batter into a 10-inch tube pan (angel food cake pan) coated with cooking spray. Sharply tap the pan once on the counter to remove air bubbles. Bake at 350º for 1 hour and 15 minutes, or until a wooden pick inserted in the center comes out clean. (I find that mine is done at about the 1 hour point...)
Cool the cake in the pan for 10 minutes on a wire rack. Remove cake from sides of the pan. Cool an additional 15 minutes on a wire rack, then remove the cake from the bottom of the pan. Allow to cool completely.
Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle over the cake.
Cut with a serrated knife and serve. Enjoy!
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