Another lemon and blueberry concoction that's refreshing and slightly tart. Good luck on only having one piece!
Photo Credit: Taste of Home
Ingredients
⅓ cup butter, softened
4 oz. cream cheese, softened
2 cups sugar
3 large eggs
1 large egg white
1 tbsp grated lemon peel
2 tsp vanilla extract
2 cups fresh unsweetened blueberries
3 cups all-purpose flour, divided
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup lemon yogurt
1-1/4 cups confectioners' sugar
2 tbsp lemon juice
Instructions
Preheat oven to 350 degrees.
Grease and flour a 10" fluted tube 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 peel and vanilla.
Toss blueberries with 2 tbsp 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 until a toothpick inserted in center comes out clean (approx. 55-60 minutes). 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 as icing.
Recipe by Von Thun Farms at https://vonthunfarms.com/lemon-blueberry-pound-cake/