Lemon-Blueberry Pound Cake
"Pair a slice of this moist cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. —Rebecca Little, Park Ridge, Illinois..."
INGREDIENTS
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1/3 cup butter, softened
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4 ounces cream cheese, softened
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2 cups sugar
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3 large eggs, room temperature
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1 large egg white, room temperature
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1 tablespoon grated lemon zest
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2 teaspoons vanilla extract
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2 cups fresh or frozen unsweetened blueberries
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3 cups all-purpose flour, divided
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup (8 ounces) lemon yogurt
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GLAZE:
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1-1/4 cups confectioners' sugar
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2 tablespoons lemon juice
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