Blueberry Lemon Pound Cake

adapted from Cooking Light, 1998

Preheat oven to 350°

1 3/4 cups granulated sugar

1/2 cup butter, softened

1/2 (8-ounce) block 1/3-less-fat cream cheese, softened

3 large eggs

Zest of 1 lemon (about 1 Tbsp)

1/4 cup freshly squeezed lemon juice

2 teaspoons vanilla extract

3 cups all-purpose flour, divided

2 cups fresh or frozen blueberries

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 (8-ounce) carton lemon low-fat yogurt

Grease the pan with cooking spray and then lightly with flour.

Glaze

1/2 cup powdered sugar

4 teaspoons lemon juice

Beat first 3 ingredients in a mixer at medium speed until well-blended (about 5 minutes). 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 10-inch tube pan coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. (Check the cake after one hour.)

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.