BLUEBERRY POUND CAKE

2 cups sugar
1/2 cup unsalt butter
4 oz. low-fat cream cheese, softened
3 large fresh eggs
1 large egg white
3 cups plain flour, divided
2 cups of fresh blueberries (can use frozen)
1 t. BP
1/2 t. BS
1/2 T. salt
1 8 0z. carton low fat lemon yogurt
2 t. vanilla
1/2 cup powdered sugar
4 t. fresh lemon juice

Preheat oven 350

Beat sugar, butter and cream cheese on medium speed until well creamed, about 5 minutes.
Add eggs and egg white, one at a time, beating in good after each addition.
In a small bowl combine the blueberries with 2 T. of the flour and toss well to coat.
Mix remaining flour, BP, BS & salt seperately and add to the prepared batter alternately with the yogurt, begin and end with flour mixture.
FOLD in the blueberrie mixture and add vanilla.
Por the batter into a 10 inch tube pan (greased & floured).
Bake about 1 & 1/4 hours or until tested with toothpick .
COOL cake in the pan for at least 15 minutes.
Remove from pan to a cooling rack
COmbine powdered sugar & lemon juice in a bowl
Drizzle over WARM cake.

GREAT with blueberry Ice Cream, yogurt, Jello, whipped cream, or what have you.