Recipe: Blueberry Pound Cake (using cream cheese and yogurt, Cooking Light magazine, 1998)

BLUEBERRY POUND CAKE

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

Preheat oven to 350 degrees F.

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; set aside.

Lightly spoon flour into dry measuring cups; level off with a knife.

Combine 2 tablespoons of the flour and berries in a small bowl, and toss well; set aside.

Combine remaining flour, baking powder, soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour. Fold in berry mixture and vanilla.

Pour cake batter into a 10-inch tube-pan coated with cooking spray.

Bake at 350 degrees F for 1 hour and 10 minutes or until cake tests done.

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

Source: Cooking Light magazine, July/August 1998