Lemon Blueberry Pound Cake

I don't have a photo of this cake, but Steph wanted the recipe, so I thought I would share it with everybody.  I know a lot of you don't like fruit desserts, but this is really good.  You could probably leave out the blueberries and it would still be good.

Lemon Blueberry Pound Cake

2 C. granulated sugar
1/2 C. butter
1/2 block (8 oz.) cream cheese, softened
3 large eggs and 1 large egg white
3 C. flour
2 C. fresh or frozen blueberries
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 (8 oz.) container of lemon yogurt
2 t. vanilla

Glaze
1/2 C. powdered sugar
4 t. lemon juice

Beat first 3 ingredients at medium speed with mixer until well blended.  Add eggs, one at a time, beating well after each addition.  Lightly spoon flour into dry measuring cups; level.  Combine 2 tablespoon of the flour and blueberries in a small bowl and toss well.  Combine remaining flour, baking powder, baking soda and salt in a separate bowl.  Add flour mixture to sugar/cream cheese mixture alternately with yogurt, beginning and ending with flour mixture.  Fold in blueberries and vanilla.  Pour cake batter into a 10 inch bundt pan coated with cooking spray.  Bake at 350 for 1 hour and 10 minutes or until toothpick inserted in center comes out clean.  Cool cake in pan 10 minutes; remove from pan.  Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake.