So apparently I'm all about tube pans this week. But they look so professional, no? They are easy as cake (hehe...) to make and they come out looking like you slaved over it all day. Any cake baked in a tube pan earns major girly points. Not that any us of need those...
I got this recipe from my Best of Cooking Light cookbook. I can never say no to a cooking light book. If you find them, buy them. They're the best friend you'll ever have in the kitchen. This recipe is one of my favorites and people love it. When I offer to make desserts for events this cake often gets requested.
The recipe calls for a small cup of lemon yogurt. I have a heck of a time ever finding a small serving of lemon yogurt so I usually buy a cup of vanilla or plain and use the zest of the lemons from the glaze instead. Also, I know it says "fresh or frozen blueberries" but it really should say "FRESH ONLY!" because it just tastes that much better.
2 cups granulated sugar
1/2 cup light butter
1/2 (8-ounce) block 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 (8-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract
1/2 cup powdered sugar
4 teaspoons lemon juice
Preheat oven to 350°.
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° 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.