Lemon-Blueberry Pound Cake Recipe

Pair a slice of this moist cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. —Rebecca Little, Park Ridge, Illinois

Lemon-Blueberry Pound Cake Recipe

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TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling

MAKES: 12 servings

Ingredients

    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


Directions
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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 blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture.
3. Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely.
4. In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake. Yield: 12 servings.

Editor's Note: For easier removal of cake, use solid shortening when greasing a fluted or plain tube pan.


Nutritional Facts
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1 slice: 434 calories, 10g fat (6g saturated fat), 78mg cholesterol, 281mg sodium, 80g carbohydrate (54g sugars, 1g fiber), 7g protein.


Courtesy: Taste of Home