MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lemon-Blueberry Pound Cake
 Categories: Cakes, Desserts, Citrus, Fruits
      Yield: 12 Servings

    1/3 c  Butter; softened
      4 oz Cream cheese; softened
      2 c  Sugar
      3 lg Eggs; room temperature
      1 lg Egg white; room temperature
      1 tb Lemon zest; grated
      2 ts Vanilla extract
      2 c  Unsweetened blueberries
      3 c  A-P flour; divided
      1 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      1 c  Lemon yogurt

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  1 1/4 c  Confectioners' sugar
      2 tb Lemon juice

  Set oven @ 350 F/175 C.

  Grease and flour a 10" fluted tube (bundt) 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 tb 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 to 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.

  Recipe by Rebecca Little, Park Ridge, Illinois

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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