When I walked down to the mailbox the other day, I noticed the blueberries growing in patches all over our yard were actually beginning to change color from bright green to a darker purple green.

It won’t be long before we have blueberries to bake with, and this recipe that Nonni Daly of Old Town sent to me last year is one I squirreled away for the blueberry season.

Nonni wrote that a friend gave her the recipe in August 2000 and that it “is one I am most frequently requested to bring to summer events – a real favorite and one that they’ve done everything to make ‘lite’ for those who need it. But, being ‘lite’ doesn’t destroy one scrumptious bit of flavor.”

I love lemon poundcake and the blueberries in it are pretty and tasty, too. The recipe calls for light butter or margarine, and since one way to lighten those products is by adding water, be sure to use them, otherwise you will have to tinker with the liquid.

It may be low in fat but it is a bit sweet. I knocked the sugar back just a little. If you don’t have lemon-flavored low-fat yogurt, consider adding lemon juice and a little rind to 1 cup of plain yogurt, plus a little sweetening to taste.

Send queries or answers to Sandy Oliver, 1061 Main Road, Islesboro 04848. E-mail: tastebuds@prexar.com. For recipes, tell us where they came from. List ingredients, specify number of servings and do not abbreviate measurements. Include name, address and daytime phone number.

Blueberry-Lemon Poundcake

Yields 1 cake.

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

2 cups sugar

1/2 cup light butter or margarine

4 ounces low-fat cream cheese softened

3 eggs

1 cup low-fat lemon-flavored yogurt

2 teaspoons vanilla extract

2 cups blueberries

Preheat the oven to 350 F and grease and flour a tube pan or Bundt pan. Sift together the dry ingredients: flour, salt, baking powder and soda, and set aside. Mix together the sugar, butter, cream cheese and eggs, then add the yogurt and vanilla and beat until it is smooth. Add the dry ingredients and mix. Fold in the blueberries. Pour into the pan and bake for 70 minutes or until an inserted skewer comes out clean. Let cool for 15 minutes, then turn it out on a wire rack. Dust with confectioner’s sugar, or make a glaze with half a cup of confectioner’s sugar mixed with 4 teaspoons lemon juice.

Send queries or answers to Sandy Oliver, 1061 Main Road, Islesboro 04848. E-mail: tastebuds@prexar.com. For recipes, tell us where they came from. List ingredients, specify number of servings and do not abbreviate measurements. Include name, address and daytime phone number.