Ingredients
Wet Ingredients
2 C. sugar
1/2 C. light butter (may use regular)
4 oz. Cream cheese (1/3 less fat), softened
Add
3 large eggs
1 large egg white
Dry Ingredients
3 C. flour, divided
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Add
2 C. blueberries (fresh/frozen) I use fresh
8 oz. low-fat lemon yogurt
2 tsp. vanilla extract
Drizzle Icing (may be doubled)
1/2 C. powdered sugar
4 tsp. lemon juice
Preparation
Preheat oven to 350'.
Cream wet ingredients at medium speed, about 5 minutes.
Add eggs and egg white, 1 at a time, beating well after each addition.
Combine 2 tbs. of the measured flour and blueberries in a small bowl; coat well.
Combine remaining dry ingredients in a separate bowl.
Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Mix gently until incorporated.
Fold in blueberries and vanilla. Pour cake batter into a 10" tube pan coated with cooking spray.
Bake 350’ for ~ 1 hour and 10 mins. or until a wooden pick comes out clean.
Cool cake in pan 10 mins, remove.
Combine powdered sugar and lemon juice in a small bowl (icing may be doubled); drizzle over warm cake.
Cut with serrated knife. Enjoy!
