Blueberry Pound Cake

• 1/2 Cup Butter, Softened
• 1 And 1/4 Cups Sugar
• 1/2 Cup Pureed Silken Tofu
• 1/2 Cup Plain Yogurt
• 1/4 Cup Milk
• 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 fresh Blueberries
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Preheat oven at 350F/180C for 15 minutes. Grease and flour a 13x9 pan.

1. 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.
2. In another bowl sift together the flour, baking powder, baking soda and salt; set aside.
3. 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.
4. Now combine the dry ingredients and blend well.
5. Stir in the blueberries.
6. Pour the batter into the prepared pan and bake for about 35-45 minutes or until a toothpick inserted in the center of the cake comes out clean. Mine was done in 43 minutes.