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Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 16 |
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A lemony glaze tops off the old-fashioned flavor of this mouthwatering blueberry cake from Maxine Pierce in Biloxi, Mississippi. Folks will have a hard time believing itâs low-sugar and low-fat! Ingredients:
2 cups fresh or frozen blueberries |
3 cups king arthur unbleached all-purpose flour, divided |
1/2 cup reduced-fat butter, softened |
4 ounces reduced-fat cream cheese, cubed |
2 cups sugar |
2 teaspoons vanilla extract |
3 eggs |
1 egg white |
1 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup (6 ounces) lemon yogurt |
glaze: |
1/2 cup confectioners' sugar |
4 teaspoons lemon juice |
Directions:
1. In a small bowl, combine blueberries and 2 tablespoons flour; set aside. In a large bowl, cream the butter, cream cheese, sugar and vanilla until light and fluffy. Add eggs and egg white, one at a time, beating well after each addition. Combine the baking soda, salt and remaining flour; add to creamed mixture alternately with yogurt. Fold in reserved blueberries.
2. Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, whisk glaze ingredients until smooth. Drizzle over warm cake. Yield: 16 servings.
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