Frank's Recipes! Blueberry Poundcake with Blueberry Sauce

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Blueberry Poundcake with Blueberry Sauce

2 cups white sugar
1/2 cup butter or margarine
4 oz. 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 8-oz carton low-fat lemon yogurt
2 teaspoon vanilla extract
Cooking spray

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 or Bundt 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.

This cake can be served with a blueberry sauce or it may be glazed. The recipes for both follow:

Blueberry Sauce

1 cup blueberries
1/4 cup sugar
2 teaspoons cornstarch
1/4 cup water

Combine blueberries, sugar, cornstarch and water in medium-size saucepan. Cook over medium heat until sugar is dissolved, liquid is cleared and blueberries begin to burst, 5 to 7 minutes. Transfer mixture to food processor or blender. Puree until smooth. Let cool. Serve on side.

GLAZE

1/2 cup powdered sugar
4 teaspoons lemon juice

Combine in small bowl and drizzle over warm cake. Cut with a serrated knife.

Yield: 16 servings (serving size: 1 slice)