Blueberry Yogurt Cake

• 1 pint blueberries
• 1 tablespoon flour, plus 2 1/2 c flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 cup butter, at room temp
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 4 egg whites
• 1 container plain yogurt
• glaze
• 1 1/4 cups confectioners' sugar
• 1 tablespoon lemon juice
• 1 tablespoon water

1. preheat oven to 350.
2. grease and flour a bundt pan.
3. toss berries with 1 tbsp flour.
4. mix flour, baking powder and salt together, set aside.
5. in a large bowl beat butter, beat in sugar and vanilla until creamy.
6. add egg whites, beat in, beat in flour mixture, alternating with yogurt.
7. fold in berries, pour into bundt pan.
8. bake for 45-50 minutes until toothpick comes out clean.
9. cool on wire rack 10 minutes, invert onto wire rack and continue cooling.
10. when totally cooled stir together glaze ingredients and drizzle over cake.

blueberries, flour, baking powder, salt, butter, sugar, vanilla, egg whites, yogurt, glaze, sugar, lemon juice, water

Taken from www.food.com/recipe/blueberry-yogurt-cake-58129 (may not work)