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Blueberry Pound Cake

2 cups sugar
1/2 cup light butter
4 ounce low fat cream cheese, softened
3 large eggs
1 large egg white
3 cups flour
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounce carton lemon low-fat yogurt
2 teaspoons vanilla extract
1/2 cup powdered sugar
4 teaspoons lemon juice

Preheat oven to 350 degrees. Beat first 3 ingredients at medium
speed of mixer until well-blended (5 min). Add eggs and egg white,
1 at a time, beating well each time. Lightly spoon flour into
measuring cup. Combine 2 tablespoons flour and blueberries in a
small bowl and toss well. Combine remaining powder, 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 and vanilla; pour cake batter into 10 inch tube
pan coated with cooking spray. Bake at 350 degrees for 1 hour and
10 minutes or until a wooden pick inserted in center comes out
clean. Cool cake in pan for 10 minutes, remove from pan. Combine
powdered sugar and lemon juice in small bowl; drizzle over warm
cake. Cut with a serrated knife.


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