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Full Online Book HomeLearning KitchenFruit - Blueberry - Blueberry-lemon Cream Cheese Pound Cake
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Fruit - Blueberry -  Blueberry-lemon Cream Cheese Pound Cake Post by :Callmoney Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2127

Click below to download : Fruit - Blueberry - Blueberry-lemon Cream Cheese Pound Cake (Format : PDF)

Fruit - Blueberry - Blueberry-lemon Cream Cheese Pound Cake

2 cups granulated sugar
1/3 cup butter (or 1/2 cup light butter) -- softened
4 oz. 1/3 less-fat cream cheese -- softened
3 large eggs
1 large egg white
3 cups all-purpose flour -- divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 carton lemon low-fat yogurt -- (8-ounce)
2 teaspoons vanilla extract
Cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice

Preheat oven to 350 degrees.

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 degrees 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.

Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.

Per serving: 287 calories; 6.1 g fat (3.4 g saturated fat; 19 percent calories from fat); 52.4 g carbohydrates; 53 mg cholesterol; 240 mg sodium, 1.8 g fiber

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1/4 cup slivered almonds 1/4 cup firmly packed brown sugar 3 tablespoons all-purpose flour, divided 2 tablespoons butter 1/2 cup uncooked oats 2 cups all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 teaspoons grated fresh lemon rind 3/4 cup buttermilk 1/4 cup oil 1 large egg 1 1/2 cups fresh blueberries Preheat oven to 400 F (375 F for dark pans). Pulse almonds 2 or 3 times in a blender or food processor until chopped. Add brown sugar and 1 tablespoon flour; process 5 seconds. Add butter; pulse 5 or 6 times

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