Blueberry Pound Cake

Blueberry Pound Cake (Adapted from CL)

3 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
1 1/2 teaspoons lemon zest
6 tablespoons unsalted butter, softened
4 ounces cream cheese, softened
3 large eggs
1 large egg white
1 cup lemon yogurt
2 cups blueberries, fresh or frozen (do not thaw)
2 teaspoons vanilla

Preheat oven to 350

Place 2 tablespoons flour in a small bowl and set aside.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large mixing bowl, add sugar and zest - rub the two together with your fingers until the lemon zest is evenly distributed and the sugar takes on a light yellow hue. Add butter and cream cheese - cream together until light and fluffy. Mix in eggs and egg white, 1 at a time, beating until well combined after each. Stir in the flour mixture alternately with yogurt, beginning and ending with flour mixture.

Add the blueberries to the small bowl with the reserved flour and toss together. Add blueberries and vanilla into the cake batter and gently fold to combine. Scoop mixture into a bundt pan coated with nonstick spray.

Bake until a wooden skewer placed in the center comes out mostly clean with a few moist crumbs attached, about 55 to 70 minutes. Remove and place the pan on a wire rack to cool for 10 minutes. Carefully remove the cake from the pan and finish cooling completely on a wire rack.

Serves 12 to 16

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