Yesterday before I left work, two of our graduate students came in and said “We’ve decided you don’t love us anymore.” ha ha. Without letting on that I knew WHY they felt that way, I said “Now, why would you think that?” Ian & Andy’s response: “Because you haven’t baked us anything in a long time!” LMAO, “oh come on I said to them, I’ve been back to work 3 whole days and your are already begging for food!”
Then, last evening, Grumpy was sitting in his recliner after dinner and informed me that his “Bub” at work was upset he didn’t get a piece of rhubarb pie! Ok, is this a sign I need to go into business so I can get paid for all my cooking and baking??
We already know that I get asked often enough what is for desert from both Grumpy and Chris. So, last evening I decided to make the Blueberry Pound Cake recipe from my Cooking Light Complete cookbook. I had made this recipe only one other time, about 4 years ago and everyone loved it, so I decided it was time to finally make it again! Since I promised Grumpy this cake was staying home for him, it has to stay home (but he better eat most of it at least!) I did send an extra piece in his lunch box for “Bub” so he won’t feel so neglected. Tomorrow I’ll make some blueberry muffins to use up the rest of the berries and feed those “unloved” graduate students! (BTW, when I make something to take into work, I get the same spiel from Grumpy – “sure, cook for them and ignore me.”) These neglected people in my life. They are so, so, so, deprived!
Just a couple comments about how I changed the recipe just a little bit (because I didn’t have everything as the recipe read). For the yogurt, I didn’t have lemon, I had low fat vanilla yogurt in the fridge, so I used that instead. For the cake pan, I don’t have an angel food cake pan, so I just used my bundt pan…..and thats all folks!
P.S. When I got home from work tonight, there was maybe a 1/4 of the cake left….I’m wondering how much of that cake Mr. Chris ate all by himself! :-p
Blueberry Pound Cake
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
1/2 cup powdered sugar
4 teaspoons lemon juice
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. Cut with a serrated knife.