Ingredients
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2 cups sugar
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1/2 cup light butter
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3 large eggs
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3 cups 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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2 teaspoons vanilla extract
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cooking spray
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1/2 cup powdered sugar
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4 teaspoons lemon juice
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1 large egg white
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4 ounces reduced-fat cream cheese
Instructions
- preheat oven to 350 degrees.
- beat 1rst 3 ingredients at medium speed till well blended (about 5 minutes).
- add eggs and egg white, 1 at a time, till each is well blended.
- save 2 tablespoons of flour and set aside.
- add remaining flour to batter with baking powder,soda, and salt.
- add yogurt and mix well.
- mix remaining flour with blueberries till coated.
- add blueberries and vanilla, mix by hand to incorporate berries without mashing.
- bake in a greased tube pan at 350 degrees for 70 miutes.
- cool for 10 minutes and remove from pan.
- in a small bowl mix lemon juice and powdered sugar till syrupy.
- drizzle over cake.