Fresh blueberries stud this buttery cake with a light lemon glaze. This delicious blueberry pound cake is perfect for the blueberry lover in your life!
In a large bowl, using an electric mixer on medium speed, cream butter, cream cheese, and sugar for 5 minutes, or until smooth and creamy. Scrape the sides of the bowl periodically while mixing to ensure all ingredients are blended.
Add the eggs, egg white, 1 at a time, beating well after each addition. Add the vanilla extract and mix until combined.
Combine 2 tablespoons of the flour and the blueberries in a small bowl; toss well.
In a medium bowl. Combine the remaining flour, baking powder, baking soda, and salt. Add the flour mixture to the sugar mixture alternately with the yogurt, beginning and ending with dry ingredients.
Fold in the blueberry mixture. Pour cake batter into a 10-inch bundt cake pan prepared pan. Using the back of a tablespoon, gently smooth the top of the cake to even it out.
Bake at 350° for 1 hour, or until a cake tester inserted in center comes with just a few crumbs that cling and top is golden brown.
Cool the cake in the pan on a wire rack for 10 minutes; remove from pan. Combine the powdered sugar and lemon juice in a small bowl. Drizzle over warm cake.