Benjamin's Kitchen - Blueberry Pound Cake

Last summer we made a trip to pick blueberries.

Mixing the blueberries with flour

 As we approach another season of blueberry picking, I - Benjamin, invite you into my kitchen to serve you a blueberry pound cake. 

 My mother loves making all kinds of cheesecakes and pound cakes.  She is trying to reduce some of the calories in a pound cake and here is our new favorite pound cake with blueberries.

Mom's 30 year old Kitchen Aid...she let me use it!

Benjamin's Blueberry Pound Cake

2 cups sugar

1/2 cup light butter

12/ (8 oz) block of 1/3 less fat cream cheese, softened

3 large eggs

1 egg white

3 cups all purpose flour, divided

2 cups fresh blueberries

1 tsp. baking powder

1/2 tsp baking soda

1/2 tsp salt

1 (8 oz) carton lemon low-fat yogurt

2 tsp vanilla extract

cooking spray

1/2 cup powdered sugar

4 tsp lemon juice

Preheat oven to 350 degrees

Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes)  Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. 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 blueberries mixture and vanilla..pour cake batter into a 10-inch tube pan coated with cooking spray.  Bake at 350 degrees for 1 hour and 10 minutes or until wooden pick inserted in center comes out clean.

Cool cake - remove from pan.  Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake.

Calories - 287

Enjoy!!!! Until next time from Benjamin's Kitchen.