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Blueberry Poundcake


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2 cups granulated sugar
1/2 cup butter
4 ounce cream cheese
3 large eggs
1 large egg white
3 cups all-purpose flour, divided
2 cups fresh blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
8-ounce lemon yogurt
3 teaspoons vanilla extract
Cooking spray


Preheat oven to 350. 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. 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.


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