Blueberry Pound Cake

2 cups sugar
1/3 cup butter, softened
1/2 cup (4 ounces) 1/3-less fat cream cheese, softened
3 large eggs
1 large egg white
2 teaspoons vanilla
3 cups flour, divided
2 cups blueberries (if using frozen berries do not thaw)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton lemon yogurt (or vanilla)
1/2 cup powdered sugar
4 teaspoons lemon juice (or milk if using vanilla)

Directions:
Preheat oven to 350 degrees. Spray a 10-inch tube pan with cooking spray. Set aside.

Combine sugar, butter, and cream cheese in the bowl of a stand mixer. Beat on medium speed until well-blended (about 5 minutes). Add eggs and egg white one at a time, beating well after each addition. Beat in vanilla.

Lightly spoon flour into dry measuring cups, and level with a knife. Place the flour in a small bowl. Remove two tablespoons of flour and toss in a small bowl with blueberries. Combine the baking powder, baking soda, and salt with the remaining flour.

Add the flour mixture to the sugar mixture alternately with the yogurt, beginning and ending with the flour. Fold in the blueberries gently.

Pour the batter into the prepared tube pan. Tap the pan on the counter once or twice to remove any air bubbles. Bake at 350 degrees for 1 hour and 15 minutes (or until a wooden toothpick inserted into the center comes out clean).

Cool the cake in the pan on a wire rack for 10 minutes. Remove the cake from the pan and cool an additional 15 minutes.

Combine the powdered sugar and lemon juice or milk in a small bowl; drizzle over the slightly still warm cake.

Recipe and picture from www.Dinah's-dishes.com