Lemon-Blueberry Pound Cake

• 1/3 cup butter, softened
• 4 ounces cream cheese, softened
• 2 cups sugar
• 3 large eggs, room temperature
• 1 large egg white, room temperature
• 1 tablespoon grated lemon zest
• 2 teaspoons vanilla extract
• 2 cups fresh or frozen unsweetened blueberries
• 3 cups all-purpose flour, divided
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (8 ounces) lemon yogurt
• 1-1/4 cups confectioners' sugar
• 2 tablespoons lemon juice

1. Preheat oven to 350u0b0. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla.
2. Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture.
3. Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely.
4. In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.

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

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