Blueberry Pound Cake

Yield: 16 servings (serving size: 1 slice)

Ingredients

• 2  cups  granulated sugar
• 1/2  cup  light butter
• 1/2  (8-ounce) block 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
• Cooking spray
• 1/2  cup  powdered sugar
• 4  teaspoons  lemon juice

Preparation

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 and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray. 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. Cut with a serrated knife.

Nutritional Information

Calories:

287 (19% from fat)

Fat:

6.1g (sat 3.4g,mono 1.8g,poly 0.4g)

Protein:

5.7g

Carbohydrate:

53.9g

Fiber:

1.5g

Cholesterol:

57mg

Iron:

1.3mg

Sodium:

227mg

Calcium:

50mg