Lemon Blueberry Pound Cake

Sender's birthday, July 26th, is smack dab in blueberry season. I baked this cake for his brit/naming, instead of the spurned Kichel of yesteryear. Seems like I am the only one in the family who really likes kichel, but everyone loved this cake. I will try to bake him one every birthday!

It is from CookingLight, slightly modified.

Pre-Sender, holding Newspaper.
Note Aunt Vivi's toes!

It makes a nice big cake - very heimish presentation.

Abba and Grandpa David at the Brit

2 c granulated sugar

1/2 cup butter (4 oz, one stick)
1/2 lb (8-oz) low-fat cream cheese or neufchatel, softened
3 large eggs
1 large egg white
3 cups all-purpose flour, divided
1 pint blueberries
1 t baking powder
1/2 t  baking soda
1/2 t  salt
1 (8-ounce) carton lemon low-fat yogurt (hard to find - you can use plain yogurt and add 1 T. lemon zest)
2 t vanilla extract
Cooking spray

1/2 cup powdered sugar
4 t lemon juice

lemon zest (thank you, Microplane!)

1. Spray a 10" tube or bundt pan well

    In 2020, I am into little cakes. I baked 12 mini-muffins, a mini-bundt, and a small     bundt. This cake rises a lot - with 4 eggs + the baking soda and baking powder.

2. Preheat oven to 350

3. Beat butter, cream cheese, and sugar at medium speed of a mixer until well-blended (about five minutes). 

4. Add eggs and egg white, 1 at a time, beating well after each addition.
5. Lightly spoon flour into medium bowl (not the mixer bowl!)
6. Take out 2 T flour and combine with the blueberries in a small bowl, and toss well.
7. Add the baking powder, baking soda, and salt to the remaining flour.
8. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
9. Fold in blueberry mixture and vanilla.
10. Pour cake batter into a 10-inch tube pan (or a combination of smaller pans) . Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.

Cool cake in pan 15 minutes; remove from pan. This cake is heavy! Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Sprinkle with as much zest as you like, the more the better!