Ingredients
1/3 cup butter, softened4 ounces cream cheese, softened2 cups sugar3 large eggs, room temperature1 large egg white, room temperature1 tablespoon grated lemon zest2 teaspoons vanilla extract2 cups fresh or frozen unsweetened blueberries3 cups all-purpose flour, divided1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 cup lemon yogurtGLAZE:1-1/4 cups confectioners’ sugar2 tablespoons lemon juice
Preparation
Preheat oven to 350°. 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.
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.
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.
In a small bowl, mix confectioners’ sugar and lemon juice until smooth. Drizzle over cake.
