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     Title: Lemon-Blueberry Pound Cake
Categories: Cakes, Desserts, Citrus, Fruits
     Yield: 12 Servings

   1/3 c  Butter; softened
     4 oz Cream cheese; softened
     2 c  Sugar
     3 lg Eggs; room temperature
     1 lg Egg white; room temperature
     1 tb Lemon zest; grated
     2 ts Vanilla extract
     2 c  Unsweetened blueberries
     3 c  A-P flour; divided
     1 ts Baking powder
   1/2 ts Baking soda
   1/2 ts Salt
     1 c  Lemon yogurt

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 1 1/4 c  Confectioners' sugar
     2 tb Lemon juice

 Set oven @ 350°F/175°C.

 Grease and flour a 10" fluted tube (bundt) pan.

 In a large bowl, cream the butter, cream cheese, and sugar until
 blended. Add eggs and egg white, one at a time, beating well after
 each addition. Beat in lemon zest and vanilla.

 Toss blueberries with 2 tb flour. In another bowl, mix the
 remaining flour with baking powder, baking soda, and salt; add to
 creamed mixture alternately with yogurt, beating after each
 addition just until combined. Fold in blueberry mixture.

 Transfer batter to prepared pan. Bake 55 to 60 minutes or until a
 toothpick inserted in center comes out clean. Cool in pan
 10 minutes before removing to wire rack; cool completely.

 In a small bowl, mix confectioners' sugar and lemon juice until
 smooth. Drizzle over cake.

 Recipe by Rebecca Little, Park Ridge, Illinois

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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