2 cups sugar
1/2 cup light butter
1/2 (8 ounce) cream cheese, softened
3 large eggs 1 large egg white
3 cups flour
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) carton lemon yogurt
2 teaspoons vanilla extract
cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice

Preheat oven to 350 degrees. Beat first 3 ingredients at medium speed of mixer until well-blended (5 min). Add eggs and egg white, 1 at a time, beating well each time.& Lightly spoon flour into measuring cup. Combine 2 tablespoons flour and blueberries in a small bowl and toss well. Combine remaining powder, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla pour cake batter into 10 inch tube pan coated with cooking spray. Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan for 10 minutes, remove from pan. Combine powdered sugar and lemon juice in small bowl; drizzle over warm cake. Cut with a serrated knife