Blue Ribbon Blueberry Pound Cake

Preheat oven to 350F.

In a small bowl, combine blueberries and 2 tablespoons flour. Set aside. In a large mixing bowl, cream butter, cream cheese, sugar and vanilla until light and fluffy. Add eggs and egg white, one at a time, beating well after each addition.

Combine the baking soda, salt and remaining flour. Add to the creamed mixture alternately with yogurt. Fold in the blueberries.

Transfer to a loaf pan coated with nonstick spray. Bake for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan.

In a small bowl whisk glaze ingredients (1/2 cup powdered sugar and 4 teaspoons lemon juice) until smooth. Drizzle over warm cake.