My Favorite Blueberry Pound Cake - cooking recipe

Ingredients

2 c. granulated sugar
1/2 c. light butter
4 oz. block style 1/3 less fat cream cheese (Neufchatel), softened
3 large eggs
1 large egg white
3 c. all-purpose flour, divided
2 c. fresh or frozen blueberries
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (8 oz.) carton lemon low-fat yogurt
2 tsp. vanilla extract
cooking spray
1/2 c. powdered sugar
4 tsp. lemon juice

Preparation

Preheat oven to 350\u00b0.
Beat first three ingredients at medium speed of a mixer until well-blended (about 5 minutes).
Add eggs and egg white, one at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl; toss well.
Combine remaining flour, baking powder, baking soda and salt.
Add flour mixture alternately with yogurt, beginning and ending with flour mixture.
Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray.
Bake at 350\u00b0 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.