Blueberry-Lemon Pound Cake

Here is another dessert I made recently that was also a big hit. 

I made some food to take to the lake cabin for July 4th weekend....sesame soba noodles, curried chicken salad, and this blueberry-lemon pound cake.

This is a very moist cake, so it's best eaten within a day or two. Also, I highly recommend baking it in a bundt pan instead of a regular cake pan. The first time I made it, in a round cake pan, the middle just didn't quite set before the rest started to burn. You could also divide the batter between 2 loaf pans. 

Blueberry-Lemon Pound Cake

1/3 cup unsalted butter, softened
4 ounces cream cheese, softened
2 cups sugar
3 eggs
1 egg white
1 tablespoon grated lemon peel
2 teaspoons vanilla extract
2 cups fresh blueberries
3 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup lemon yogurt
1-1/4 cups confectioners' sugar
2 tablespoons lemon juice

• Preheat oven to 350°. Grease and flour a 10-in. bundt pan. 
• In the bowl of a stand mixer, mix 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 peel and vanilla.
• In a small bowl, toss the blueberries with 2 tablespoons flour. 
• In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to the butter mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberries.
• Transfer the batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely.
• To make the glaze: In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cooled cake.