Light Blueberry Pound Cake
2 c. granulated sugar
1/2 c. light butter/margarine, softened
4 oz. lowfat cream cheese, softened
3 large eggs
1 large egg white
3 c. flour, divided
2 c. blueberries, fresh or frozen
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (8 oz.) carton lemon lowfat yogurt
2 tsp. vanilla extract
1/2 c. powdered sugar
4 tsp. lemon juice
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.
Measure flour into bowl.
Take 2 tablespoons flour and combine with blueberries in a small bowl - toss well.
Combine remaining flour, baking powder, baking soda, and salt.
Add flour mixture to sugar/egg mixture alternately with yogurt, beginning and ending with flour mixture.
Fold in blueberry mixture and vanilla.
Pour cake batter into a 10" tube pan or bundt pan coated with cooking spray.
Bake at 350F for 1 hour and 10 minutes, or until a toothpick 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.
Cut with a serrated knife.