Ingredients:
1 3/4 cups granulated sugar
1/2 cup butter, softened
1/2 cup lower in fat cream cheese, softened
3 large eggs
zest of 1 lemon (about 1Tbs)
1/4 cup fresh squeezed lemon juice
2 tsp vanilla
3 cups all-purpose flour, divided
2 cup fresh blueberries
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 (8 oz) vanilla yogurt
cooking spray
Icing:
1/2 cup sifted powdered sugar
4 tsp lemon juice
Directions:
Preheat oven to 350 degrees.
In a large bowl, beat the sugar, butter and cream cheese at medium speed with a mixer until well blended. Add the eggs one at a time, beating well after each addition. Beat in the vanilla, lemon, and lemon zest.
In a smaller bowl, measure the 3 cups of flour. Remove 2 Tbs and sprinkle over the blueberries, gently stirring and tossing to coat.
To the remaining flour, add the baking powder, baking soda and salt, stir to combine. Add the flour mixture to the sugar mixture alternately with the yogurt, beginning and ending with the four mixture, being careful not to over-mix. Gently, fold in the blueberries.
Pour the batter into a bundt cake pan coated with cooking spray. Sharply tap the pan once on the counter to remove air bubbles. Bake at 350 degrees for 1 hour and 15 minutes, or until a wodden pick inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes. Remove cake from the sides of the pan. Cool an additional 15 minutes on a wire rack, then remove the cake from the bottom of the pan. Allow to cool completely before adding the icing.
Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle over the cake.
1/2 cup butter, softened
1/2 cup lower in fat cream cheese, softened
3 large eggs
zest of 1 lemon (about 1Tbs)
1/4 cup fresh squeezed lemon juice
2 tsp vanilla
3 cups all-purpose flour, divided
2 cup fresh blueberries
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 (8 oz) vanilla yogurt
cooking spray
Icing:
1/2 cup sifted powdered sugar
4 tsp lemon juice
Directions:
Preheat oven to 350 degrees.
In a large bowl, beat the sugar, butter and cream cheese at medium speed with a mixer until well blended. Add the eggs one at a time, beating well after each addition. Beat in the vanilla, lemon, and lemon zest.
In a smaller bowl, measure the 3 cups of flour. Remove 2 Tbs and sprinkle over the blueberries, gently stirring and tossing to coat.
To the remaining flour, add the baking powder, baking soda and salt, stir to combine. Add the flour mixture to the sugar mixture alternately with the yogurt, beginning and ending with the four mixture, being careful not to over-mix. Gently, fold in the blueberries.
Pour the batter into a bundt cake pan coated with cooking spray. Sharply tap the pan once on the counter to remove air bubbles. Bake at 350 degrees for 1 hour and 15 minutes, or until a wodden pick inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes. Remove cake from the sides of the pan. Cool an additional 15 minutes on a wire rack, then remove the cake from the bottom of the pan. Allow to cool completely before adding the icing.
Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle over the cake.
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