Blueberries ~ a poem by Robert Frost and a pound cake by Anne O...

"You ought to have seen what I saw on my way
To the village, through Mortenson's pasture to-day:
Blueberries as big as the end of your thumb,
Real sky-blue, and heavy, and ready to drum
In the cavernous pail of the first one to come!
And all ripe together, not some of them green
And some of them ripe! You ought to have seen!"
~ Robert Frost

Lemon Blueberry Pound Cake

I've been making this cake for years (it was in Cooking Light magazine in 1995, I believe), and it's the first thing I think of when I have a refrigerator full of in-season blueberries (as big as the end of your thumb!).

Because I was particularly moved by the beauty of assembling this cake on this beautiful, summer, crisp-air, lovely-baking-temperature morning, I took photos every step of the way. So first I will share my photo journey, and then the recipe will follow.

EnJoy.













(I didn't have lemon yogurt, so I added lemon zest to plain yogurt...)



















(This looks a bit ridiculous with the pan center sticking out of it!!...but EVERY TIME I have made this cake and I try to remove it completely from this pan, it breaks apart into a thousand pieces. So I left it in this time!...)









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Lemon Blueberry "Pound" Cake

Ingredients

* 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
* Cooking spray
* 1/2 cup powdered sugar
* 4 teaspoons lemon juice

Preparation

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. Cool completely. Cut with a serrated knife.


EnJOY!!

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