Blueberry Pound Cake

[Guest guest]

Blueberry Pound Cake

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Serving size: up to 16.

 

 

2 cups granulated sugar

1/2 cup margarine

1/2 8-ounce block 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 (optional)

1 8-ounce carton lemon yogurt

2 teaspoons vanilla extract

1/2 cup powdered sugar

4 teaspoons lemon juice

 

 

1) Beat first three ingredients (sugar, margarine and 4 oz. cream

cheese)at medium speed of a mixer until well-blended (about 5

minutes).

2) Add the eggs and egg white to the mixture, one a time, beating well

after each addition.

3) In a small bowl, combine 2 tablespoons of the total 3 cups of flour

with the blueberries, and toss gently. (HINT: Try putting the

flour and blueberries in a plastic Ziploc bag and roll the

blueberries around in the bag to coat them with the flour. This

eliminates much of the risk of bursting any berries by tossing them

in a bowl.)

4) Combine remaining flour, baking powder, baking soda, and salt.

5) Add flour mixture to the sugar mixture alternately with yogurt,

beginning and neding with the flour mixture.

6) By hand, fold in blueberry mixture and vanilla.

7) Pour cake batter into a 10-inch tube pan that has been greased.

8) Bake the cake in a 350 degree oven for 1 hour AND 10 minutes or

until a wooden toothpick inserted in the center comes out clean.

9) Cool the cake in the pan for 10 minutes, then remove the cake from

the pan.

 

Combine the powdered sugar and lemon juice in a small bowl, drizzle

it over the warm cake, and then serve it.