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Blueberry Pound Cake Recipe


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     Blueberry Pound Cake

Category   Desserts - Breads
Sub Category   None
Servings   12
Preptime   1 hour 35 min

2 cups sugar
1/3 cup unsalted butter, softened
4 oz cream cheese, softened
3 eggs
1 egg white
2 teaspoons vanilla
3 cups flour
2 cups blueberries
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 oz lemon flavored yogurt
1/2 cup powdered sugar
4 teaspoons lemon juice
1 teaspoon lemon zest

Preheat the oven to 350 degrees and choose a 10 inch tube pan. Butter the pan thoroughly or spray it with ample cooking spray. I used the cooking spray and it came out of the pan fine although I must admit that it makes me nervous to not use butter and flour. Beat the granulated sugar, butter, and the cream cheese on medium speed until it is light and fluffy. Into a small bowl, crack the 3 whole eggs and also add to that one separated egg white. Once the butter mixture is thoroughly creamed, add the eggs slowly and allow each added egg to incorporate completely before adding the next one. Add the vanilla. In another small bowl, combine the flour, baking powder, baking soda and salt.
Alternately, add the yogurt and the flour mixture to the batter, first a little yogurt, then flour, then yogurt then flour. It is important to end with the flour. Fold in the blueberries. Pour the batter into the tube pan. Tap it on the counter once to remove air pockets. Bake for 1 hour and 15 minutes or until a tooth pick inserted into the middle of the cake comes out clean (or crumby, but not wet).
Allow the cake to cool for ten minutes and then turn the cake out onto a serving plate. If the cake is stubborn, carefully run a sharp knife around the edges and try again. Allow to cool 20 minutes longer. Mix together the confectionersí sugar, the lemon juice and the lemon zest until smooth. Drizzle it over the cake.

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