MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon-Blueberry Pound Cake
Categories: Cakes, Desserts, Citrus, Fruits
Yield: 12 servings

1/3 c Butter; softened
4 oz Cream cheese; softened
2 c Sugar
3 lg Eggs; room temp
1 lg Egg white; room temp
1 tb Grated lemon zest
2 ts Vanilla extract
2 c Unsweetened blueberries
3 c A-P flour; divided
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 c Lemon yogurt

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1 1/4 c Confectioners' sugar
2 tb Lemon juice

Set oven @ 350ºF/175ºC.

Grease and flour a 10" fluted tube (bundt) pan.

In a large bowl, cream the butter, cream cheese and
sugar until blended. Add eggs and egg white, one at a
time, beating well after each addition. Beat in lemon
zest and vanilla.

Toss blueberries with 2 tablespoons flour. In another
bowl, mix the remaining flour with baking powder, baking
soda and salt; add to creamed mixture alternately with
yogurt, beating after each addition just until combined.
Fold in blueberry mixture.

Transfer batter to prepared pan. Bake 55-60 minutes or
until a toothpick inserted in center comes out clean.
Cool in pan 10 minutes before removing to wire rack;
cool completely.

In a small bowl, mix confectioners' sugar and lemon
juice until smooth. Drizzle over cake.

Rebecca Little, Park Ridge, Illinois

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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