Blueberry Pound Cake

If you love blue berries and cake then this is a recipe for you.
Ingredients:
2 cups granulated sugar, 1/2 teaspoon baking soda
1/2 cup light butter, 1/2 teaspoon salt
8-ounce block 1/3 less fat cream cheese softened, 8-ounce carton lemon low fat yogurt
3 large eggs, 2 teaspoons vanilla extract
1 large egg white, cooking spray
3 cups all-purpose flour, 1/2 cup powdered sugar
2 cups fresh frozen blueberries, 4 teaspoons lemon juice
1 teaspoon baking powder
Preheat oven to 350 degrees
Beat first 3 ingredients (sugar, butter,cream cheese) at medium speed of a mixer until well blended or 5 minutes. Add eggs and white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flower, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixer. Fol in blue berry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl and drizzle over the warm cake. Cut with a serrated knife.
This recipe was from CookingLight magazine.