"At Least She Tastes Good" Lemon Blueberry Loaf

If you can't have good looks, you can still have good taste right?  Luckily, when it comes to loaf cakes, you can!

First, I will have to admit that I apparently used a two loaf batter for one loaf.  The result?  Spillage.

Whoopsie.  I was so upset at the thought of this being an epic fail.  Thankfully though, this was still really yummy.  I was serving it for a little get-together (post-family dance class we attended for my brother's impending nuptials) and to mask my mistake, I just trimmed the edges and served it as slices on a platter.  Nobody knew.  Well, until now anyway.

This recipe is adapted from one found on Brian's blog, A Thought For Food.  Exceptional blog with great photos.  Check it out!

Low-Fat Blueberry Loaf Cake

2 cups sugar
1/2 cup butter (I used Irish - yum)
4 oz low fat cream cheese
3 large eggs
1 egg white
3 cups whole wheat pastry flour
2 cups blueberries
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 oz fat free lemon yogurt
2 tsp vanilla extract

Heat oven to 350.  Beat butter, cream cheese and sugar in a large bowl until well blended.  Add eggs and egg white, beating while adding.

In a separate bowl combine 2 tbsp of the flour with blueberries.  Toss to coat and set aside.

Combine remaining flour with baking soda, baking powder and salt.  Add flour mixture to sugar mixture alternating between flour and lemon yogurt.

Fold in the blueberries and vanilla.  Carefully pour into loaf pan (or two), leaving room for rising.

Bake about 1 hour and 10 minutes or to desired doneness.

Delicious and low in fat - lovely combination!  The lemon yogurt adds a lovely little tang to the flavor.  And don't even get me started on the moistness factor.

And see, she cleans up well!

And as for that dance class.  It was fun, but let's just hope all the liquor at the open bar makes us look better than reality.