Don't let the "pound" in the name if the recipe scare you. This recipe doesn't actually require a pound of sugar, a pound of butter, and a pound of flour; nor does it cause you to gain a pound.

This Blueberry Pound Cake is from Cooking Light. It tastes full fat, but actually uses low fat cream cheese and lemon yogurt. Though the recipe is reduced fat, the texture of the cake is still fine, yet dense like a pound cake.

Drizzled with a lemon glaze, this makes for a delicious breakfast or even a dessert.

Blueberry Pound Cake

Yield: 16 servings (serving size: 1 slice)

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