Happy Holidays! I hope the
Yankee Magazine is going to review Murder on the Rocks in their June or July issue. I’m delighted… Yankee is a fabulous publication!
In celebration, I’m posting a blueberry pound cake recipe I found in one of their issues and loved…. it’s called Absolutely Incredible Blueberry Pound Cake, and that’s truth in advertising, my friends.
So here it is. Enjoy!
Absolutely Incredible Blueberry Pound Cake (from Yankee Magazine)
2 cups granulated sugar
1/2 cup light butter
4 ounces low-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 degrees . Beat the first 3 ingredients with a mixer on medium speed until well blended (about 5 minutes). Add eggs and egg white, one at a time, beating well after each addition. In a separate small bowl, combine 2 tablespoons flour and blueberries and toss well. Mix remaining flour, baking powder, baking soda, and salt separately and add to prepared batter 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 degrees until a toothpick inserted in center comes out clean, about 1 hour and 10 minutes. Cool cake in pan for 10 minutes; remove from pan. Combine powdered sugar and lemon juice in small bowl. Drizzle over warm cake. Cut with a serrated knife and serve.
By the way, this is just a taste of what Yankee Magazine’s got in their fabulous recipe database; if you’re trying to figure out what to make for dinner, check it out! (And make sure you pick up the June and July issues; I’m planning on it, myself!)