Tuesday, July 12, 2011

Lemon Blueberry Pound Cake That Almost Wasn't

So Just after mixing this cake up and popping it in the oven, the power went out... for 3 hours. UGH! Luckily, I left it in the oven and when the power came back on I turned the oven back on and baked for 30 minutes. It turned out fine! :) 

I recently found a recipe for Blueberry Pound Cake here... But I made a few adjustments to make it a little better for you and to suit my taste :) Enjoy! 

1 cup granulated sugar 
1 Cup Splenda

1/3 cup butter, softened
4 oz. cream cheese, softened
3 large eggs
1 large egg white
3 cups whole wheat flour, divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (6-ounce) carton vanilla yogurt (or about 3/4 cup) You can use lemon yogurt and then omit the lemon juice if you want. 
2 teaspoons vanilla extract
Juice of half a lemon

Preheat oven to 350°.
Beat first 3 ingredients at medium speed of a mixer until well-blended. 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 and lemon juice; pour cake batter into a 10-inch tube or Bundt pan coated with cooking spray.( I used my Spring Form Pan from Pampered Chef)  Place pan on a baking sheet (no need to do this if using your spring form pan) and 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.

Lemon Glaze
2/3 Cup of Powdered Sugar
4 TBSP Fresh Lemon Juice

Mix them together and dump over cake :) YUMMY!!!!!  

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