Blueberry Pound Cake

Directions

1. 1
   Preheat oven to 350 degrees F.
2. 2
   Beat granulated sugar, butter, and cream cheese at medium speed of a mixer until well blended (about 5 minutes).
3. 3
   Add eggs and egg white, 1 at a time, beating well after each addition.
4. 4
   Beat in vanilla.
5. 5
   Lightly spoon flour into dry measuring cups, and level with a knife.
6. 6
   Combine 2 tablespoons of flour with blueberries in a small bowl; toss to coat.
7. 7
   Combine remaining flour, baking powder, baking soda, and salt.
8. 8
   Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
9. 9
   Fold in blueberries.
10. 10
    Pour batter into a 10-inch tube pan (angel food cake pan) coated with cooking spray.
11. 11
    Sharply tap pan once on counter to remove air bubbles.
12. 12
    Bake at 350 degrees F for 1 hour and 15 minutes, or until a wooden pick inserted in center comes out clean.
13. 13
    Cool cake in pan 10 minutes on a wire rack; remove cake from sides of pan.
14. 14
    Cool 15 additional minutes on wire rack; remove cake from bottom of pan.
15. 15
    Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake.
16. 16
    Cut into slices using a serrated knife.