Post 181) from Xanga

[artemisdart]

181) I can't remember if I've already posted this, and I'm too tired to go back and check... so here it is (again?).

Blueberry Pound Cake

(and it's even low-fat!)

 

• 2 cups sugar
• 1/2 cup butter, room temperature
• 4 ounces cream cheese, room temperature
• 3 large eggs
• 1 large egg white
• 2 Tablespoons flour
• 2 cups blueberries (frozen is best)
• 2 and 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 8-ounce carton lemon yogurt
• 2 teaspoons vanilla extract

Beat together the sugar, butter, and cream cheese until well-blended. Add the eggs and the egg white one at a time, beating well after each.

In a small bowl, toss the 2 Tablespoons of flour with the blueberries until berries are coated. In another bowl, combine the 2 and 1/2 cups of flour, the baking powder, baking soda, and salt.

Add 1/3 of the flour mixture to the egg mixture; beat well. Then add half the carton of lemon yogurt and beat well again. Add the next third of the flour; beat. Then the rest of the lemon yogurt; beat. Finally, the last third of the flour (and beat again!).

Fold in the blueberries and the vanilla extract by hand (so you don't crush the blueberries). Pour into a 10-inch tube pan or Bundt pan sprayed with PAM. Bake at 350 degrees Farenheit for about 50 minutes, or until it passes the toothpick test.

--This is really delicious, and the substitution of yogurt for more butter means it's (relatively) good for you! (For pound cake, anyway.)