Blueberry Ring Cake

• 2 c. sugar
• 1/2 c. margarine
• 1/3 c. nonfat cream cheese
• 3 eggs
• 3 c. flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 small container vanilla yogurt
• 1 tsp. vanilla extract
• 2 c. fresh blueberries

Preheat oven to 350 degrees. Coat a 9-inch spring form tube pan with cooking spray.

Using an electric mixer, mix the sugar, margarine, and cream cheese until well-blended. Add eggs, one at a time. Combine all the dry ingredients in a separate bowl. Add flour mixture and yogurt alternatively to the sugar mixture, blending after each addition.

Meanwhile, combine blueberries with 2 T. flour and allow to sit for a few minutes. Add blueberries and extract to the cake batter. Pour into prepared pan.

Bake for 1 hour or until a toothpick inserted comes out clean. Cool for 10 minutes; then remove from spring form pan. If desired, drizzle with a glaze made from 1/2 c. powdered sugar and 4 tsp. lemon juice.

• Yields: 1 - 9" ring cake
• Preparation Time: 1 hour, 30 minutes