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Blueberry Pound Cake - From The Complete Cooking Light Cookbook (2000) Recipe

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This recipe for Blueberry Pound Cake - From The Complete Cooking Light Cookbook (2000) is from The Grundhauser Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups granulated sugar
⅓ cup butter or stick margarine, softened (5⅓ tablespoons)
½ cup (4 ounces) cream cheese (regular or ⅓-less-fat), softened
3 large eggs
1 large egg white
2 teaspoons vanilla extract
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 (8-oz.) carton lemon low-fat yogurt
cooking spray

Glaze:

½ cup sifted powdered sugar
4 teaspoons lemon juice

Note: I double the amount of glaze on the cake!
Directions:
Directions:
1. Preheat oven to 350º F.

2. Beat granulated sugar, butter, and cream cheese 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. Beat in vanilla.

3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl; toss to coat. 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.

4. Pour batter into a 10-inch tube pan (angel food cake pan) coated with cooking spray. Sharply tap pan once on counter to remove air bubbles. Bake at 350º F for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.

5. Cool cake in pan 10 minutes on a wire rack; remove cake from sides of pan. Cool 15 additional minutes on wire rack; remove cake from bottom of pan.

6. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut into slices using a serrated knife.
Number Of Servings:
Number Of Servings:
12-16

 

 

 

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