Ingredients

The following ingredients have 12 Servings
  • 1 3/4 c. sugar
  • 1/2 c. butter (softened)
  • 4 oz 1/3 less-fat cream cheese (softened)
  • 3 eggs
  • Zest of 1 lemon
  • 1/4 c. freshly squeezed lemon juice (about 2 lemons)
  • 2 tsp vanilla extract
  • 3 c. all-purpose flour (divided)
  • 2 c. fresh or frozen blueberries
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 8 oz lemon low-fat yogurt
  • 1/2 c. powdered sugar
  • 4 tsp lemon juice

Instruction

  • Preheat oven to 350 degrees. Spray bundt pan with non-stick cooking spray.
  • Beat first 3 ingredients in a mixer at medium speed until well-blended. Add eggs, one at a time, beating well after each addition. Beat in the lemon zest, lemon juice and vanilla.
  • In a small bowl, measure the 3 cups of flour. Remove 2 Tbsp and sprinkle over the blueberries, gently stirring and tossing to coat.
  • 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. Pour cake batter into a bundt pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
  • Cool cake in pan 10 minutes; remove from pan. Let cake cool completely.
  • Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife