Blueberry Lemon Cupcakes


1 3/4 c. sugar
1/2 c. butter, softened
4 oz 1/3 less-fat 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. 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 - Optional

1/2 c. powdered sugar

4 tsp lemon juice

1. Preheat oven to 350 degrees. Spray bundt pan with non-stick cooking spray.

2. 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.

  • 3. In a small bowl, measure the 3 cups of flour. Remove 2 Tbsp and sprinkle over the blueberries, gently stirring and tossing to coat.
  • 4. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.

5. 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.

6. Cool cake in pan 10 minutes; remove from pan. Let cake cool completely.

  • 7. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife. Optional!