On 8/22/2012 9:10 AM, Tracy wrote:
>
>
> 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.
>
> 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.

>
> 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.

Thanks for sharing the recipe - it's been saved for future use

Sky

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