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LOCATION: Recipes >> Cake Recipes >> Blueberry Pound 02

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Blueberry Poundcake with Blueberry Sauce

2 cups white sugar
1/2 cup butter or margarine
4 oz. cream cheese, softened
3 large eggs
1 large egg-white
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8-oz carton low-fat lemon yogurt
2 teaspoon vanilla extract
Cooking spray

Preheat oven to 350 degrees Beat first 3 ingredients 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.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine 2 Tablespoons flour and blueberries in a small bowl, and
toss well. 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 blueberry
mixture and vanilla; pour cake batter into a 10-inch tube pan or
Bundt 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 10 minutes; remove from pan.

This cake can be served with a blueberry sauce or it may be glazed.
The recipes for both follow:


Blueberry Sauce

1 cup blueberries
1/4 cup sugar
2 teaspoons cornstarch
1/4 cup water

Combine blueberries, sugar, cornstarch and water in medium-size
saucepan. Cook over medium heat until sugar is dissolved, liquid
is cleared and blueberries begin to burst, 5 to 7 minutes. Transfer
mixture to food processor or blender. Puree until smooth. Let
cool. Serve on side.


GLAZE

1/2 powdered sugar
4 teaspoons lemon juice

Combine in small bowl and drizzle over warm cake. Cut with a
serrated knife. Yield: 16 servings (serving size: 1 slice)

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