Recipe: Lemon-Blueberry Pound Cake

I made this cake for Summer's 13th birthday.  
It is a very tasty cake!

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 tbsp. grated lemon zest

2 tsp. vanilla extract

2 cups fresh or frozen unsweetened blueberries

3 cups all-purpose flour, divided

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup lemon yogurt

Glaze:

1 1/4 cups confectioners sugar

2 tbsp. lemon juice

Preheat oven to 350 degrees.  Grease and flour a 10-inch fluted tube pan.  In a large bowl, cream the butter, cream cheese, and sugar until blended.  Add eggs and egg white, 1 at a time, beating well after each addition.  Beat in lemon zest and vanilla.

Toss blueberries with 2 tbsp. flour.  In another bowl, mix the remaining flour with baking powder, baking soda, and salt; add to the creamed mixture alternately with yogurt, beating after each addition just until combined.  Fold in blueberry mixture.

Transfer the batter to the prepared pan.  Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan for 10 minutes before removing to wire rack; cool completely.

In a small bowl, mix confectioner sugar and lemon juice until smooth. Drizzle over the cake.