Ingredients
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2 cups granulated sugar
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1/3 cup butter or 1/3 cup margarine, softened
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1/2 cup light cream cheese, softened (Neufchatel)
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3 large eggs
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2 teaspoons vanilla extract
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3 cups all-purpose flour, divided
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2 cups blueberries, fresh or frozen
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 (8 ounce) carton lemon low fat yogurt
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cooking spray
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1/2 cup sifted powdered sugar
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4 teaspoons lemon juice
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1 large egg white
Instructions
- Preheat oven to 350 degrees F.
- Beat granulated sugar, butter, and cream cheese at medium speed of a mixer until well blended (about 5 minutes).
- Add eggs and egg white, 1 at a time, beating well after each addition.
- Beat in vanilla.
- Lightly spoon flour into dry measuring cups, and level with a knife.
- Combine 2 tablespoons of flour with 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 blueberries.
- Pour batter into a 10-inch tube pan (angel food cake pan) coated with cooking spray.
- Sharply tap pan once on counter to remove air bubbles.
- Bake at 350 degrees F for 1 hour and 15 minutes, or until a wooden pick inserted in center comes out clean.
- Cool cake in pan 10 minutes on a wire rack; remove cake from sides of pan.
- Cool 15 additional minutes on wire rack; remove cake from bottom of pan.
- Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake.
- Cut into slices using a serrated knife.