Blueberry Pound Cake

Every summer, a friend and I go blueberry picking. If you have a blueberry "farm" near you, you should definitely go! Blueberries are easy to pick, easy to freeze, and so nice to have on hand for so many recipes during the winter. This is one of my new favorite recipes for blueberries. I've made it a couple times and shared it with friends, and it always garners rave reviews!

First, place the blueberries in a small bowl and sprinkle with a little flour. Stir well so the blueberries are well coated with the flour.



Cream the butter, sugar, cream cheese and vanilla. Then add the eggs and egg white one at a time, beating well after each addition.



Isn't that a beautiful color? Someone should name a paint color "cake batter." I would buy it.

Combine the dry ingredients and add them alternatively with the yogurt. Remember, use what you have. I didn't have lemon yogurt, so I used plain yogurt with a teaspoon of lemon juice!

Next, fold in the blueberries mixed with flour. Stir well until all the flour is incorporated.



Spoon batter into a greased bundt pan and bake for 65-70 minutes or until cake tests done with a toothpick. Cool on a wire rack for 10 minutes in the pan, then carefully remove from the pan to cool completely.

For glaze, whisk together the lemon juice and powdered sugar until smooth and drizzle over the warm cake.

For more great recipes incorporating blueberries, visit the In Season Recipe Swap . Fore more great desserts, visit Sweets for a Saturday.

Blueberry Pound Cake

2 cups fresh or frozen blueberries (if using frozen, do not thaw)
3 cups flour, divided
1/2 cup butter, softened
4 oz. reduced fat cream cheese, softened
2 cups sugar
2 tsp. vanilla
3 eggs
1 egg white
1 tsp. baking soda
1/2 tsp. salt
1 6 oz carton lemon yogurt
1/2 cup powdered sugar
4 tsp. lemon juice

In a small bowl, combine bluberries and 2 Tbsp. flour. Mix well and set aside. In a large mixing bowl, cream together the butter, cream cheese, sugar and vanilla until light and fluffy. Add eggs and egg white one at a time, beating well after each addition.

Combine the remaining flour, baking soda and salt; add to creamed mixture alternatively with yogurt. Fold in the reserved blueberries.

Spoon batter into a greased bundt pan. Bake at 350 for 65-70 minutes or until cake tests done with a toothpick. Cool on a wire rack for 10 minutes in the pan, then carefully remove from the pan to cool completely.

For glaze, whisk together the lemon juice and powdered sugar until smooth and drizzle over the warm cake.