Blueberry-Yogurt Bundt Cake

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2 cups sugar

½ cup butter, softened

3 oz cream cheese, softened

3 whole eggs + 1 egg white

3 cups flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

6 to 8 oz lemon yogurt

2 tsp vanilla extract

1 pt fresh blueberries

 

Glaze: ½ cup powdered sugar, 4 tsp (or so) fresh lemon juice

Beat well together till smooth.

Preheat oven to 350 F.

Butter and flour a 10-inch tube pan or a 10-cup Bundt pan.

In mixer bowl, beat cream cheese, butter and sugar well together till light.  Add whole eggs, egg white (one at a time) and vanilla, blending well.

Mix the blueberries with about a heaping tablespoon of the flour mix.  Set aside.

Add flour mixture and yogurt to creamed mixture, alternating, starting and ending with flour.

Fold in the blueberries.

Spoon into prepared pan and bake 1 hour and 10 minutes or till done.

Cool in pan 10 minutes, then unmold on a rack.

Can be eaten as is (perfect for breakfast), or drizzle with the lemon glaze.