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       #Post#: 1194--------------------------------------------------
       Blueberry Pound Cake!!
   DIR By: Hummingbird
       Date: November 9, 2012, 11:24 am
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       Ingredients:
       ◦1/2 Cup Butter, Softened
       ◦1 And 1/4 Cups Sugar
       ◦1/2 Cup Pureed Silken Tofu (See Notes)
       ◦1/2 Cup Plain Yogurt (I Used Whole)
       ◦1/4 Cup Milk (I Used 2%)
       ◦1 Teaspoon Vanilla Extract
       ◦2 And 1/2 Cups Cake Flour
       ◦2 Teaspoons Baking Powder
       ◦1 Teaspoon Baking Soda
       ◦1/4 Teaspoon Salt
       ◦2 Cups Blueberries ( I Used Fresh)
       Procedure:
       1.Preheat oven at 350F/180C for 15 minutes. Grease and flour a
       bundt pan.
       2.Blend silken tofu and yogurt separately; measure 1/2 cup each.
       In a small bowl mix together the pureed tofu, yogurt, milk and
       vanilla extract.
       3.In another bowl sift together the flour, baking powder, baking
       soda and salt; set aside.
       4.Cream the butter and sugar in a large bowl until it’s light
       and fluffy. It will take about 5 minutes. To this mixture add
       the liquid ingredients in 3 additions, beating well after each
       addition.
       5.Now combine the dry ingredients and blend well.
       6.Stir in the blueberries.
       7.Pour the batter into the prepared pan and bake for about 60-70
       minutes or until a toothpick inserted in the center of the cake
       comes out clean. Mine was done in 60 minutes.
       8.Remove the pan from the oven and let it cool on a wire rack.
       You will be able to remove the cake from the pan in about 20-25
       minutes. Keep the cake on the wire rack and let it cool
       completely.
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