Blueberry Pound Cake

Blueberry Pound Cake

(I talked about this recipe here)

1 3/4 cups granulated sugar
1/2 cup light butter
4 ounces lowfat cream cheese, softened
2 large eggs
3 large egg whites
3 cups all-purpose flour, divided
1 1/2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract
Cooking spray

Preheat oven to 350°.
Beat sugar, butter, and cream cheese at medium speed with a mixer until well-blended (about 5 minutes).
Add eggs and egg whites, 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 coated with cooking spray.
Bake at 350° 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.
Serve plain or with topped with whipped cream and additional blueberries.

makes 16 servings/5 HUs per serving.
source: Cooking Light