Blueberry Pound Cake

What a great summer dessert recipe!  I love this cake.  This recipe is from Cooking Light, so I didn't feel terrible about eating another piece tonight after having two at lunch.  An entire cake is a lot to make for the two of us, but we've been able to share it with friends and family, and everyone has liked it a lot.  You should try it! 

Many thanks go to my mom for inspiring me to make this cake!

Blueberry Pound Cake

2 cups sugar
1/3 stick butter, softened
4 oz low fat cream cheese
3 large eggs
1 large egg white
2 tsp vanilla
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 oz lemon low-fat yogurt
Cooking spray
1/4 cup powdered sugar
1-2 Tbsp milk

Preheat oven to 350.  Beat sugar, butter, and cream cheese at medium speed until well blended, about 5 minutes.  Add eggs and egg white, one at a time, beating well after each addition; beat in vanilla. 

Combine 2 tablespoons flour and blueberries in a small bowl; toss 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 batter into a bundt pan coated with cooking spray.  Bake at 350 for 1 hour and 15 minutes or until a toothpick inserted into the middle comes out clean.  Cool cake in pan for 10 minutes on a wire rack; cool cake for additional 15 minutes on wire rack. 

Mix powdered sugar and milk until desired consistency is reached.  Drizzle glaze on top of cooled cake.