BLUEBERRY POUND CAKE

This recipe from "Cooking Light" is a favorite of the Willihan family of Carrabassett Valley.

Ingredients
2 cups granulated sugar
1/2 cup light butter
1/2 (8-ounce) package 1/3 less-fat cream cheese (softened)
3 large eggs
1 large egg white
3 cups all-purpose flour (divided)
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract
Cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice

Directions
Preheat oven to 350 degrees.

Beat first three ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, one at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake.

BLUEBERRY PIE ICE CREAM

Crumbled pieces of blueberry pie are churned into a blueberry-flavored ice cream. An ingenious use for leftover pie!

Ingredients
1 1/2 cups fresh blueberries or frozen blueberries, thawed
1/2 cup granulated sugar
1/4 cup freshly squeezed orange juice
1 1/2 cups heavy whipping cream
3/4 cup whole milk
1/8 teaspoon salt
2 large eggs
3/4 cup chopped blueberry pie pieces

Instructions
Combine blueberries, 1/4 cup sugar and orange juice in a saucepan and bring to a boil over low heat, stirring occasionally. Simmer 5 minutes, or until thickened.

Add cream, milk and salt to the saucepan and stir well. Bring mixture to a simmer, stirring occasionally.

Beat eggs and remaining 1/4 cup sugar until thick and light yellow in color. Slowly beat about one-third of the hot cream mixture into the eggs, then pour egg mixture into pan. Cook, stirring constantly, until mixture thickens, about 5 minutes. Do not allow mixture to boil. Remove from heat and refrigerate until completely cool.

Pour into the canister of an ice cream maker and freeze according to instructions. Stir in pie pieces. Makes 4 cups.