butter, slightly softened
cream cheese, slighty softened
fresh blueberries(1 pint), you can use frozen
vanilla or lemon yogurt
pure vanilla extract
1Preheat oven to 350 degrees. Thoroughly grease and flour a large fluted tube pan or Bundt pan and set aside.
2In a mixing bowl, beat together the sugar, butter and cream cheese until blended.
3Add the eggs and egg white and beat well.
4Sift the flour into a separate bowl. Remove 2 tbs. of the flour and toss with blueberries in a seperate bowl. Add the baking powder, baking soda and the salt to the bowl with the flour. Mix together.
5Start adding the flour mixture into the butter mixture alternating with the yogurt, ending with the flour. When fully combined, mix in the vanilla. Gently fold in blueberries.
6Pour batter into prepared and pan and smooth out the top. Bake for 65-75 minutes. Start checking at 55 minutes. Mine took 60 minutes to bake. Bake until browned, risen and not jiggly in the middle.
7Cool cake in pan for 15 minutes. Invert onto cake taker or plate.
8If you chose to glaze, mix powdered sugar and lemon juice. Drizzle over cooled cake before serving.
Originally Posted: Sun, Jun 30, 2013