Lemon-Blueberry Pound Cake

Categories: Cakes - Frosting - Icing

Ingredients

• 1/3 cup butter, softened
• 4 oz. cream cheese, softened
• 2 cups sugar
• 3 large eggs
• 1 large egg white
• 1 Tbsp. grated lemon peel
• 2 tsp. vanilla extract
• 2 cups fresh or frozen unsweetened blueberries

Directions

1. Preheat oven to 350 degrees. Grease and flour a 10-inch 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 additional. Beat in lemon peel and vanilla.

2. Toss blueberries with 2 Tbsp. 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 for 55 to 60 minutes or untila toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely. In a small bowl, mix confectioners’ sugar and lemon juice until smooth. Drizzle over cake.

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