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 confectioners’ sugar, the lemon juice and the
lemon zest until smooth. Drizzle it over the cake.
Originally Submitted
1/31/2015
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