This is one of my favorite desserts to make when we are having our monthly book club meetings during the warmer months as well. All of my girlfriends sit and wait for me to show up, just because they know what’s about to come through the door. If they were only that excited just to see me! I’m thrilled to serve something that everyone likes though. It’s nice to hear the compliments when you’ve come up with a good one! Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“Moist, Delicious Pound Cake Recipe Packed with Fresh Blueberries!”
It’s getting to be that time of the year again… take advantage of all the fresh fruits you can find!
Ingredients
Cake
1 3/4 c. Domino sugar
1/2 c. butter, softened
4 oz 1/3 less-fat Philadelphia cream cheese, softened
3 eggs
Zest of 1 lemon
1/4 c. freshly squeezed lemon juice (about 2 lemons)
2 tsp vanilla extract
3 c. Gold Medal all-purpose flour, divided
2 c. fresh or frozen blueberries
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 oz lemon low-fat yogurt
Glaze
1/2 c. powdered sugar
4 tsp lemon juice
Instructions
Preheat oven to 350 degrees. Spray bundt pan with non-stick cooking spray.
Beat first 3 ingredients in a mixer at medium speed until well-blended. Add eggs, one at a time, beating well after each addition. Beat in the lemon zest, lemon juice and vanilla.
In a small bowl, measure the 3 cups of flour. Remove 2 Tbsp and sprinkle over the blueberries, gently stirring and tossing to coat.
Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
Fold in blueberry mixture. Pour cake batter into a bundt pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
Cool cake in pan 10 minutes; remove from pan. Let cake cool completely.
Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.
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Quick Tip: Feel free to add more lemon juice if you want a more powerful lemon flavor.
Thanks again to Julie’s Eats & Treats for this tantalizing recipe.
