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2 c. granulated sugar
1/2 c. Land O Lakes salted butter
4 oz. cream cheese
3 large eggs
1 large egg white
3 c. all-purpose flour (save 2 Tbsp. for blueberry toss)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 c. blueberries
2 (6 oz.) cartons Publix lemon yogurt
2 tsp. vanilla extract

Drizzle for Warm Cake:
1/4 c. powdered sugar
4 tsp. lemon juice

Beat first 3 ingredients on medium speed (approximately 5 minutes).
Add eggs and egg white, beating after each. Remove 2 tablespoons
flour from flour mixture which is flour, baking powder, baking soda
and salt. Place blueberries and flour in bowl and toss. Add flour
mixture to first three ingredients and eggs alternately with yogurt.
Add vanilla; fold in blueberries. Spray 10-inch tube pan with
cooking spray. Bake at 350 degrees for 1 hour 10 minutes, or until wooden
pick comes out clean. Cool in pan 10 minutes. Remove and drizzle
with powdered sugar and lemon juice.

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