Originally a low-fat recipe made with light butter, reduced fat cream cheese, etc. Full-fat modifications my own.
2 C sugar
½ C butter
½ (8oz) block cream cheese, softened
3 large eggs
1 large egg white
3 C all purpose flour, divided
2 C fresh or frozen blueberries
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 8 oz carton lemon yogurt
2 teaspoons vanilla extract
½ cup powdered sugar
4 teaspoons lemon juice
Preheat oven to 350°. Grease 10 inch tube pan.
Beat first 3 ingredients at medium speed until well-blended (about 5 min). Add eggs and egg white, one at a time, beating well after each addition.
Combine 2 Tablespoons flour and blueberries in small bowl, toss well,
Combine remaining flour, baking powder, soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla, pour into prepared pan. Bake 1 hour and 10 minutes or until a toothpick comes out clean.
Cool cake in pan 10 minutes, remove. Combine powdered sugar and lemon juice in a small bowl, drizzle over warm cake. Cut with serrated knife.
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