Blue Ribbon Blueberry Pound Cake

• 2 cups Fresh Or Frozen Blueberries
• 3 cups Flour, Divided
• 1/2 cups Reduced Fat Butter, Softened
• 4 ounces, weight Reduced Fat Cream Cheese
• 2 cups Sugar
• 2 teaspoons Vanilla Extract
• 3 whole Eggs Plus 1 Egg White
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1 container (6 0z.) Reduced Fat Lemon Yogurt
• FOR THE GLAZE:
• 1/2 cups Powdered Sugar
• 4 teaspoons Lemon Juice

1. Preheat oven to 350F.
2. In a small bowl, combine blueberries and 2 tablespoons flour. Set aside. In a large mixing bowl, cream butter, cream cheese, sugar and vanilla until light and fluffy. Add eggs and egg white, one at a time, beating well after each addition.
3. Combine the baking soda, salt and remaining flour. Add to the creamed mixture alternately with yogurt. Fold in the blueberries.
4. Transfer to a loaf pan coated with nonstick spray. Bake for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan.
5. In a small bowl whisk glaze ingredients (1/2 cup powdered sugar and 4 teaspoons lemon juice) until smooth. Drizzle over warm cake.

fresh or, flour, fat butter, cream cheese, sugar, vanilla, eggs, baking soda, salt, lemon yogurt, powdered sugar, lemon juice

Taken from tastykitchen.com/recipes/desserts/blue-ribbon-blueberry-pound-cake/ (may not work)