Wonderful Blueberry Pound Cake!

• 2 1/4 cups sugar
• 1/2 cup butter, softened
• 4 ounces cream cheese, softened
• 3 large eggs
• 1 large egg white
• 3 cups flour, divided
• 2 cups blueberries (fresh or frozen, preferably fresh)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8 ounce) carton lemon yogurt (low-fat is okay)
• 3 teaspoons vanilla
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

1. Set oven to 350u0b0.
2. Grease a 10-inch tube pan.
3. In a bowl beat the sugar with butter and softened cream cheese until fluffy (about 5 minutes).
4. Add in eggs and egg white one at a time until blended.
5. Add in the vanilla.
6. In a small bowl toss the blueberries with 2 tablespoons flour (removed from the 3 cups flour) set aside.
7. In another bowl mix the remaining flour with baking powder, baking soda and salt; add to the creamed mixture along with the yogurt, beginning and ending with the flour.
8. Fold in the blueberry mixture.
9. Transfer the mixture prepared tube pan.
10. Bake for about 1 hour and 10 minutes or until cake tests done.
11. Cool cake 10 minutes in pan then remove.
12. In a small bowl combine the powdered sugar with lemon juice, then drizzle over warm cake.

sugar, butter, cream cheese, eggs, egg white, flour, blueberries, baking powder, baking soda, salt, lemon yogurt, vanilla, powdered sugar, lemon juice

Taken from www.food.com/recipe/wonderful-blueberry-pound-cake-177306 (may not work)