Lemon-Blueberry Poundcake

 Prep Time

25 min

Cook Time55 min

Yield12 servings

Ingredients

• 1/3 cup butter, softened
• 4 ounces cream cheese, softened
• 2 cups sugar
• 3 large eggs, room temperature
• 1 large egg white, room temperature
• 1 tablespoon grated lemon zest
• 2 teaspoons vanilla extract
• 2 cups fresh or frozen unsweetened blueberries
• 3 cups all-purpose flour, divided
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup lemon yogurt
• GLAZE:
• 1-1/4 cups confectioners' sugar
• 2 tablespoons lemon juice

Directions

1. Preheat oven to 350°. 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, 1 at a time, beating well after each addition. Beat in lemon zest and vanilla.
2. 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. Fold in blueberry mixture.
3. Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely.
4. In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.

Nutrition Facts

1 piece: 434 calories, 10g fat (6g saturated fat), 78mg cholesterol, 281mg sodium, 80g carbohydrate (54g sugars, 1g fiber), 7g protein.