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Blueberry Poundcake Recipe

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This recipe for Blueberry Poundcake, by , is from The Zuelke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynne Magner
Added: Monday, February 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c sugar
1/2 cup lite butter
4 oz low fat cream cheese
3 lg eggs and one egg white
3 c flour
2 c fresh blueberries
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
8 oz lemon yogurt
2 tsp vanilla

Directions:
Directions:
Preheat oven 350. Spray tube pan with non stick spray.
Beat first 3 ingredients on med speed 5 minutes. Add eggs and egg white beating after each addition. Sprinkle blueberries with 2 tbsp of flour. Toss well.
Combine dry ingredients. Add to sugar mixture alternately with yogurt beginning and ending with flour mixture. Fold in berries and vanilla. Pour into tube pan. Bake 70 min or until done.
Make a glaze of Lemon Juice and powdered sugar and glaze cake while still slightly warm.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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