Laura Valaas

Blueberry Pound Cake

You know the Cooking Light Cookbook? The purple one with the luscious blueberry pound cake on the cover, I think it’s the best recipes from the year 2004. Everytime I look at that book I want to eat the cover. What could be better on a summer day then a fluffy lemon cake lightly glazed with frosting and full of juicy blueberries? Mine did not look like the picture on the cover of the cookbook but it was still delicious! Try this:

2 cups granulated sugar
1/3 cup butter, softened
1/2 cup (4 oz) low fat cream cheese, softened
3 large eggs
1 large egg white
2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups fresh or frozen blueberries (yum!)
1 teaspoon baking powder
1/2 teaspoon baking soda (hint: do not confuse baking soda and baking powder… they are NOT interchangeable)
1/2 teaspoon salt
1 (8 oz) carton lemon low-fat yoghurt (I think Kirsten and I mixed vanilla and orange creamsicle yoghurts and put more in just because I like yoghurt- still worked out)
Cooking spray
1/2 cup sifted powdered sugar
4 teaspoons lemon juice

1. Preheat oven to 350.
2. Beat granulated sugar, butter, and cream cheese in mixer at medium speed until well-blended (~5 min.). Add eggs and egg white, one at a time, beating well after each egg. Beat in vanilla.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl and toss to coat. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yoghurt, beginning and ending with flour mixture. Fold in blueberry mixture.
4. Pour batter into a 10-inch tube pan (I think what we used was actually a jello mold) coated with cooking spray. Sharply tap pan once on counter to remove air bubbles. Bake at 350F for 75 minutes or until done.
5. Cool cake in pan on wire rack for 10 min., remove cake from sides of pan. Cool on wire rack for 15 more minutes before removing from the pan.
6. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut into slices using a serrated knife.

Yield: 16 servings. (So the recipe claims. Looks like four servings to me.)

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