Blueberry Pound Cake

I found this recipe years ago (maybe 1998?) in a Cooking Light Magazine. It was on the cover and I bought that issue just for this recipe. Isn't it always a treat to find a yummy recipe that calls for a bundt pan?! I first made it for my mother-in-law’s birthday and it was delicious. It is a hit every time, although it’s getting harder to find lemon yogurt. This last time I used “Lemon Chiffon” Publix-brand yogurt. (If it comes to it, I suspect plain yogurt and a ½ tsp lemon extract may make a good substitute.)

2 cups granulated sugar
½ cup butter
½ (8oz) block of 1/3-less fat cream cheese, softened
3 large eggs
1 large egg white
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries (I use fresh)
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 (8oz) carton lemon low-fat yogurt
2 tsp vanilla extract
Cooking spray
½ cup powdered sugar
4 tsp lemon juice (approx juice from 2 lemons)

Preheat oven to 350 degrees
Beat first 3 ingredients at medium speed in 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 measuring cups, leveling with knife. Combine 2 T. flour and blueberries in a small bowl and toss to coat. Combine remaining flour, baking powder, soda, and salt. Add flour mixture to sugar mixture alternating with yogurt, beginning and ending with flour mixture. Fold in blueberries & their flour. Fold in vanilla extract.
Pour batter into a 10-inch tube or bundt pan coated with cooking spray.
Bake at 350 degrees for 1 hour and 10 minutes or until a wooden toothpick comes out clean.
Cool cake in pan for 10 minutes; then remove from pan. Combine powdered sugar and lemon juice in small bowl and drizzle over warm cake.

Yield 16 servings.
287 calories per serving