Lemon Blueberry Pound Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Another tried and true favorite from my Aunt Barbara's collection. Not only is this cake pretty, it is very moist and very tasty. Enjoy Ingredients:
2 cups granulated sugar |
1/2 cup butter |
4 ounces 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 |
8 ounce carton lemon yogurt |
2 teaspoons vanilla extract |
cooking spray |
1/2 cup powdered sugar |
4 teaspoons lemon juice |
Directions:
1. Preheat oven to 350.
2. Beat first 3 ingredients with a mixer on medium speed until well blended.
3. Add eggs and egg white one at a time beating well after each addition.
4. In a separate small bowl combine 2 tablespoons flour and blueberries and toss well.
5. Mix remaining flour, baking powder, baking soda and salt separately.
6. Add to prepared batter alternately with yogurt beginning and ending with flour mixture.
7. Fold in blueberry mixture and vanilla then pour cake into tube pan coated with cooking spray.
8. Bake at 350 for 70 minutes then cool cake in pan for 10 minutes then remove from pan.
9. Combine powdered sugar and lemon juice in small bowl then drizzle over warm cake.
10. Cut with a serrated knife and serve.
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