Title: Blueberry Pound Cake
Categories: None
Yield: 1 Servings

2 c Granulated sugar
1/2 c Light butter
1/2 pk (8 ounce) 1/3 less-fat cream
-cheese; softened
3 lg Eggs
1 lg Egg white
3 c All-purpose flour; divided
2 c Fresh or frozen blueberries
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 ct (8-ounce) lemon low-fat
-yogurt
2 ts Vanilla extract
Cooking spray
1/2 c Powdered sugar
4 ts Lemon juice

Got this recipe from Cooking Light and it is great!!!

1. Preheat oven to 350.

2. Beat first 3 ingredients 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. Lightly spoon flour into dry measuring cups; level with a
knife. Combine 2 tablespoons flour and blueberries in a small bowl, and
toss well. 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 and vanilla; pour cake
batter into a 10-inch tube pan coated with cooking spray. Bake at 350 for 1
hour and 10 minutes or until a wooden pick inserted in center comes out
clean.

3. Cool cake in pan 10 minutes. Remove from pan. Combine powdered sugar and
lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated
knife. Yield: 16 servings (serving size: 1 slice).

CALORIES 287 (l9%from fat FAT 6.lg(sat 3.4g, mono l.8g,poly 0.4g), PROTEIN
5.7g; CARB 519g FIBER 1.5g, CHOL 57mg, IRON 1.3mg, SODIUM 227mg; Calc 5Omg

Posted to MM-Recipes Digest by Lisa Lynch on Aug
12, 1998, converted by MM_Buster v2.0l.