Blueberry Pound Cake

Submitted by United Church of God on Wed, 2011-07-06 16:58
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Description

A delightful, moist cake with fresh (or frozen) blueberries.

Summary

Yield
Slices
Source

Jan Zimmerman, Louisville, KY

Prep time1 1⁄2 hours

Ingredients

2Cupgranulated sugar
1⁄2Cuplight butter
1⁄2Packagecream cheese (softened)
1 egg white (large)
3 eggs (large)
3Cupflour (divided)
1Teaspoonbaking powder
1⁄2Teaspoonbaking soda
1⁄2Teaspoonsalt
1Cartonlemon yogurt (8 ounces)
2Teaspoonvanilla extract
1⁄2Cuppowdered sugar
2Cupblueberries (frozen (or fresh))

Instructions

Beat sugar, butter, and cream cheese until well blended. Add egg and egg white one at a time, beating well after each addition. Lightly spoon flour in dry measuring cup, level with knife. Combine 2 tablespoons flour with blueberries, toss well. Combine flour, baking powder, baking soda, salt, and add alternately with yogurt, beginning and ending with flour mixture. Fold in blueberries and vanilla. Pour into 10-inch tube pan coated with cooking spray. Bake at 350º for 1 hour 10 minutes. Cool in pan 10 minutes; then remove from pan. Combine powdered sugar and lemon juice and drizzle over warm cake. Cut with serrated knife. Serves 16.

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United Church of God
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