Blueberry Lemon Pound Cake

This cake is moist & luscious and SOOOOOO worth making!

Preheat oven to 350 degrees - spray an aluminum tube pan with non-stick spray

In a large mixing bowl, cream with mixer for 5 minutes on med. speed:

1/2 cup (1 stick) soft butter

2 cups sugar

4 oz. softened cream cheese

1 teasp vanilla

Add 3 large eggs plus 1 extra egg white; beat 1 minute after each addition.

Set this bowl aside.

Measure 3 cups flour - take 1 Tblsp. flour from the measuring cup and sprinkle it over a pint of fresh (or 2 cups frozen/thawed/dried off) blueberries & gently mix to coat. Set the berries aside.

Put the remaining flour in a mixing bowl - to the flour, add & stir together with spoon:

1 teasp. baking powder

1/2 teasp. baking soda

Add HALF the flour mixture to the creamed butter mixture and mix well on low speed - add 8 oz. of lemon yogurt - mix it until thoroughly incorporated & then slowly add the rest of the flour. Gently fold in the blueberries.

Spoon the batter into the prepared pan. bake for 60-70 minutes. (Test cake with toothpick after an hour - it may or may not need more time to bake.)

Let cake rest in pan for 15 minutes and then carefully remove it to a serving plate.

Mix ingredients for icing - spread over cake while it's still a bit warm:

2 tblsp. soft butter

3 cups powdered sugar

2 Tblsp. fresh lemon juice

Mix everything well - add more lemon juice as needed to make a not-too-runny topping.

If you like lemon overload, grate some fresh lemon zest onto the icing!