On 8/22/2012 8:30 AM, Sky wrote:
> On 8/21/2012 6:38 PM, Judy Haffner wrote:
>>
> (snip)
>>
>> Last week I made a Blueberry Cream Cheese Pound Cake that was out of
>> this world delicious,
>
> Could you share the recipe, please? The Blueberry Cream Cheese
> Pound Cake sounds very delicious indeed TIA.
>
> Sky
>

I'm not Judy - but I have a really good Blueberry Cream Cheese Pound
Cake recipe. Obviously written when you could still get yogurt in 8
ounce cups.

-Tracy

Blueberry Pound Cake

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
1 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. 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.