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Lemon-Blueberry Pound Cake
Ingredients
  • ⅓ cup butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups sugar
  • 3 large eggs
  • 1 large egg white
  • 1 tablespoon grated lemon peel
  • 2 teaspoons vanilla extract
  • 2 cups fresh or frozen unsweetened blueberries
  • 3 cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (8 ounces) lemon yogurt
  • subheading: GLAZE:
  • 1-¼ cups confectioners' sugar
  • 2 tablespoons lemon juice
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