YOGURT BLUEBERRY CAKE
2 1/2 cups blueberries 1 tbs flour + 2 1/2 cups 2 tsp baking powder 3/4 tsp salt 1/2 cup butter 1 1/2 cups sugar 1 tsp vanilla 4 large egg whites 6 oz container plain yogurt GLAZE--- 1 1/4 cups confectioners sugar 1 tbs lemon juice 1 tbs water
Heat oven to 350 degrees.* Grease and flour 12 cup bundt pan. In bowl, toss berries with 1 tbs flour. In 2nd bowl, whisk together remaining flour, baking powder and salt. In 3rd bowl, beat butter until smooth. Beat in sugar and vanilla until creamy. Add egg whites, beat until smooth. Beat in flour alternately with yogurt. Fold in berries. Pour into pan. Bake 50 min. or until done. Let cool in pan 10 min. then turn cake out.
GLAZE---In bowl, stir together sugar and juice. Add water as needed for good drizzle consistency. Pour over cake. Let stand until set. Fill center with blueberries. Cut into 16 slices. MAKES 16 SERVINGS OF CAKE WITH GLAZE.*