Lemon-Blueberry Bundt Cake

This was a really good cake. I had to bake mine a little longer than recomended time, but it turned out fine. Instead of flouring the pan i used Crisco and the cake came out perfect. Also i didnt trim any of the excess cake on top, just flip it and it will be fine. But you can trim if you want to try it without anyone else knowing. ;) 

Ingredients

• 1/3 cup butter, softened
• 4 ounces cream cheese, softened
• 2 cups sugar
• 3 eggs
• 1 egg white
• 1 tablespoon grated lemon peel
• 2 teaspoons vanilla extract
• 2 cups fresh or frozen unsweetened blueberries
• 3 cups all-purpose flour, divided
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (8 ounces) lemon yogurt
• GLAZE:
• 1-1/2 cups confectioners' sugar
• 1/4 cup lemon juice

Directions

• Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon peel and vanilla.
• Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture.
• Transfer batter to prepared pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool for 15 minutes.
• In a small bowl, mix confectioners' sugar and lemon juice until smooth. Gradually brush onto warm cake, about one-third at a time, allowing glaze to soak into cake before adding more. Cool completely.