This recipe comes from Cooking Light back in the late 90s. I make this every summer when blueberries are in season and because I love the taste of lemon. This is the perfect combo for my taste buds. Family and friends always ask me for this easy recipe. So crank up your mixer and air condition and turn on some beach music and give this one a try. Your taste buds will be surfing in your mouth for sure!
Lemon-Blueberry Pound Cake
2 cups granulated sugar1/2 cup light butter
1/2 (8-ounce) package 1/3 less-fat 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
1 (8-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract
1/2 cup powdered sugar
4 teaspoons lemon juice
Preheat oven to 350.
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.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine 2 tablespoons flour and blueberries in a small bowl, and toss well.
Combine remaining flour, baking powder, baking soda, and salt.
Add flour mixture to sugar mixture alternately with yogurt, beginning & ending with flour mixture.
Fold in blueberry mixture and vanilla.
Pour cake batter into a 10-inch tube pan coated with cooking spray (I grease & flour)
Bake at 350 for 1 hour and 10 minutes or until a wooden pick 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.
* The photo above shows the cake before I drizzled with the powdered sugar and lemon.