Low-Fat Blueberry Pound Cake

Cooking spray

2 cups sugar

½ cup (1 stick) light butter

4 ounces reduced fat 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

½ teaspoon baking soda

½ teaspoon salt

1 (8-ounce) container low-fat lemon yogurt

2 teaspoons vanilla extract

½ cup confectioners’ sugar

4 teaspoons lemon juice

Preheat the oven to 350 degrees. Spray a 10-inch tube pan with cooking spray. Set aside.

In a large bowl beat the sugar, butter, and cream cheese at medium speed with an electric mixer for 5 minutes, or until well blended. Add the eggs, one at a time, beating well after each addition. Add the egg white. Mix well.

In a small bowl combine 2 tablespoons of the flour and the blueberries. Toss well. In a medium bowl, combine the remaining flour, the baking powder, baking soda, and salt. Add the flour mixture to the sugar mixture alternately with the yogurt, beginning and ending with the flour mixture. Fold in the blueberry mixture and the vanilla.

Pour the cake batter into the prepared pan. Bake 1 hour and 10 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake in the pan 10 minutes. Remove from the pan.

In a small bowl combine the confectioners’ sugar and the lemon juice. Drizzle the mixture over the warm cake. Cut with a serrated knife.

Makes 16 servings

Claire Knodell, Munkus the Brat
Red Hot Jazzy Ladies,
Kelowna, British Columbia

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