Blueberry Yogurt Cake

Preheat oven to 350 F. Lightly grease and flour a 10-inch bundt pan. Set aside.

In a medium sized bowl sift together the flour, baking soda and salt. Set aside.

In a large bowl using an electric hand mixer or stand mixer with a fitted attachment, cream together the butter and sugar until light and fluffy. Beat in the eggs and egg white, one at a time. Mix in lemon juice.and vanilla extract.

Alternate beating in the flour mixture and yogurt until thoroughly combined. Gently fold in blueberries. Pour batter into prepared bundt pan.

Bake for 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove pan from oven. Allow cake to cool for 20 minutes in the pan, then invert it out of the pan onto a wire rack to cool completely. Enjoy!

Notes:
1. Cake will keep in an airtight container for up to one week, due to the moisture from the yogurt.
2. For less blueberry flavor, feel free to use plain or vanilla Greek yogurt instead of blueberry yogurt.