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Enjoy this recipe from 101 Blue-Ribbon Desserts.
Submitted by: Suzy Grubich from Eighty Four, PA
2-1/2 c. sugar
1/2c. butter, softenend
2 t. vanilla
8-oz. pkg. cream cheese, softened
4 eggs
2 c. fresh blueberries
3 c. all-purpose flour, divided
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
8-oz. container lemon yogurt
Icing: 1/2 c. powdered sugar, 4 t. lemon juice
Beat sugar, butter, vanilla and cream cheese with an electric mixer on medium speed until blended. Beat in eggs one at a time. Toss blueberries with 2 tablespoons flour; set aside. Combine remaining flour, baking powder, baking soda and salt. Add flour mixtures to sugar mixture alternately with yogurt. Fold in blueberries; pour into greased tube pan. Bake at 350 degrees for one hour, or until a toothpick tests clean. Cool cake in pan for 10 minutes; turn out. Prepare icing by combining ingredients to drizzling consistency. Drizzle with icing while still warm. Serves 16. | |
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Beat sugar, butter, vanilla and cream cheese with an electric mixer on medium speed until blended. Beat in eggs one at a time. Toss blueberries with 2 tablespoons flour; set aside. Combine remaining flour, baking powder, baking soda and salt. Add flour mixtures to sugar mixture alternately with yogurt. Fold in blueberries; pour into greased tube pan. Bake at 350 degrees for one hour, or until a toothpick tests clean. Cool cake in pan for 10 minutes; turn out. Prepare icing by combining ingredients to drizzling consistency. Drizzle with icing while still warm. Serves 16. |
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