READER REVIEWPair a slice of this moist cake with a scoop of vanilla ice cream or sweetened whipped cream. It’s a staple at our family gatherings.
—REBECCA LITTLE PARK RIDGE, IL
PREP: 25 MIN. • BAKE: 55 MIN. + COOLING • MAKES: 12 SERVINGS
1/3 cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
3 large eggs
1 large egg white
1 tablespoon grated lemon peel
2 teaspoons vanilla extract
2 cups fresh or frozen unsweetened blueberries
3 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) lemon yogurt
GLAZE
1 1/4 cups confectioners’ sugar
2 tablespoons lemon juice
1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon peel and vanilla.
2. Toss berries with 2 tablespoons flour. In another bowl, mix remaining flour with baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture.
3. Transfer batter to prepared pan. Bake for 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool cake completely.
4. In a small bowl, mix confectioners’ sugar and lemon juice until smooth. Drizzle over cake.
NOTE For easier cake removal, use solid shortening when greasing a fluted or plain tube pan.
READER REVIEW
“Made this cake for Easter dinner. Excellent! Followed the recipe except that I added 1 teaspoon lemon extract and cut vanilla extract to 1 teaspoon. Also added extra lemon zest to cake and to the icing as well—perfect! Everyone had a second slice.”
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