Moist Blueberry Pound Cake

• 2 cups fresh or frozen blueberries
• 3 cups all-purpose flour, divided
• 1/2 cup reduced-fat butter, softened
• 4 ounces reduced-fat cream cheese, cubed
• 2 cups sugar
• 2 teaspoons vanilla extract
• 3 large eggs, room temperature
• 1 large egg white, room temperature
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup lemon yogurt
• 1/2 cup confectioners' sugar
• 4 teaspoons lemon juice

1. In a small bowl, combine blueberries and 2 tablespoons flour; set aside. In a large bowl, cream the butter, cream cheese, sugar and vanilla until light and fluffy. Add eggs and egg white, one at a time, beating well after each addition. Combine the baking soda, salt and remaining flour; add to creamed mixture alternately with yogurt. Fold in reserved blueberries.
2. Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350u0b0 for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, whisk glaze ingredients until smooth. Drizzle over warm cake.

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

Taken from www.tasteofhome.com/recipes/moist-blueberry-pound-cake/ (may not work)