Lemon-Blueberry Pound Cake |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This is a refreshing dessert, perfect with ice cream, and a staple at our family barbecues. Ingredients:
1/3 cup butter, softened |
4 ounces cream cheese, softened |
2 cups sugar |
3 eggs |
1 egg white |
1 tablespoon grated lemon peel |
2 teaspoons vanilla extract |
2 cups fresh or frozen unsweetened blueberries |
3 cups king arthur unbleached all-purpose flour, divided |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup (8 ounces) lemon yogurt |
glaze: |
1-1/2 cups confectioners' sugar |
1/4 cup lemon juice |
Directions:
1. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon peel and vanilla.
2. Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture.
3. Transfer batter to prepared pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool for 15 minutes.
4. In a small bowl, mix confectioners' sugar and lemon juice until smooth. Gradually brush onto warm cake, about one-third at a time, allowing glaze to soak into cake before adding more. Cool completely. Yield: 12 servings.
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