Description
One of our favorite "light" cake recipes. You may use the basic cake recipe and substitute cranberries, grated orange and orange yogurt for something a bit different. From Cooking Light magazine.
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Directions
Preheat oven to 350 degrees. Beat first 3 ingredients at medium speed with 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 T. flour and the 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 the flour mixture. Fold in the blueberry mixture, grated lemon peel and vanilla. Pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350 degrees for about 1 hour and 10 minutes or until a wooden pick comes out clean. Cool cake in pan for 10 minutes; remove from pan. Combine powdered sugar and lemon juice and drizzle over warm cake. About 16 servings.
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Ingredients
 2 cups sugar
1/2 cup light butter
1/2 block (4 oz.) less-fat, or fat-free cream cheese
3 large eggs
1 large egg white
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. grated lemon peel
1 (8 oz.) carton lemon low-fat yogurt
2 tsp. vanilla extract
1/2 cup powdered sugar
1 T. fresh lemon juice
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