Lemon Blueberry Pound Cake
Recipe from Taste of Home
1/3 cup butter, softened (5 tablespoon + teaspoon)
4 ounces of cream cheese, softened
2 cups sugar
1 egg white
1-2 tablespoons grated lemon peel (the peel of 2 whole lemons)
2 teaspoon vanilla extract
2 cup fresh or frozen blueberries
3 cups flour, divided
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 – 6 oz container lemon yogurt
1/4 cup lemon juice
1 ½ cups confectioners’ sugar
¼ cup fresh lemon juice
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.
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. Add lemon juice. Fold in blueberry mixture.
Transfer batter to prepared pan. Bake at 350° 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 for 15 minutes.
In a small bowl, mix confectioners' sugar and lemon juice until smooth. Gradually brush onto warm cake, about one-third at a time, allowing glaze to soak into cake before adding more. Cool completely. Yield: 12 servings.
Note: For easier removal of cake, use solid shortening when greasing a fluted or plain tube pan.