Blackberry Yogurt Pound Cake

My favorite thing about summer, (besides being on summer break from school - LOL!!), is the availabilty of FANTSTIC fresh fruit and veggies! I love eating lots of fresh fruit and vegs, so my heart is just a little happier in the summertime because of the terrific bounty available at the local farmer's markets and grocery stores!

Today's recipe is a nice, fruity twist on a basic pound cake. I had a little carton of sugar-free blackberry yogurt in my fridge that had gone a day over the expiration date, but I just HATE to throw out food, so I decided to see how it would taste when mixed into a pound cake! The results?? DELICIOUS...especially when served with a handful of fresh blackberries on the side! (Oh, and the inside of the pound cake is a faint purple color - cool, eh?) Here's how I made it:

Ingredients:

• 1-6 oz. carton sugar-free blackberry yogurt
• 2 cups flour
• 1 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 3 large eggs
• 1/2 cup room-temperature butter
• 1 tsp. almond extract

Method:
Preheat oven to 325 degrees and butter the bottom and sides of a loaf pan. Cream together butter and sugar and set mixture aside. In a separate mixing bowl combine flour, sugar, baking powder and salt. Gently add yougurt, almond extract and eggs to butter/sugar mixture, beating until combined. Gradually stir in dry ingredients. Pour mixture into buttered loaf pan and bake for approximately 1 hour, or until the sides have slightly pulled away from the pan and a toothpick inserted into the middle of the loaf comes out clean. Cool, slice and serve with fresh fruit if desired!

Have a SUPER day!!