Blueberry Pound Cake

Preparation - 30 min | Cooking - 1 hrs 15 min | Time - 3 hrs refrigerated | Yields - 16 servings

Ingredients:
Cake -
2 cups sugar
1/3 cup butter
½ cup cream cheese
3 eggs
1 egg white
2 tsp RODELLE Vanilla Extract
1 tsp lemon extract
3 cups flour
2 cups blueberries (frozen/frozen)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 (8oz) lemon Yogurt
2 tbsp lemon zest

Frosting –
½ cup powdered sugar
4 tsp lemon juice

Method :

• Cream the butter, sugar and cream cheese until smooth and fluffy.
• Scrap down the bowl.
• Add the eggs, one at a time making sure to scrape down the sides.
• Add the RODELLE Vanilla Extract and Lemon Extract
• Sift the dry ingredients together.
• Slowly add the dry ingredients alternating with the yogurt.
• Fold in the blueberries.
• Pour into lightly pan sprayed bundt pan.
• Bake at 350* for 45 minutes or until a toothpick inserted comes out clean.
• Remove from oven and flip cake on a wire rack and allow to cool.

Frosting –

• Combine powdered sugar and lemon juice.
• Whisk until completely incorporated.
• Poor over cooled cake.