Cook 1 hour and 15 minutes
2 cups granulated sugar 2 cups fresh or frozen blueberries
1/3 cup butter, softened 1 tea baking powder
1/2 cup (4oz) cream cheese, softened 1/2 tsp baking soda
3 large eggs 1/2 tsp salt
1 egg white 1 (8oz) lemon yogurt
2 tsp vanilla Cooking spray
3 cups flour 1/2 cup powdered sugar and 4 tsp lemon juice
Preheat oven to 350"
Beat sugar, butter and cream cheese at medium speed until well blended. Add eggs and egg white, 1 at a time, beat well after each egg, add vanilla.
Lightly spoon flour into measuring cups.
Combine 2 tablespoons flour and blueberries in a small bowl, toss to coat.
Combine remaining flour, baking powder, baking soda and salt.
Add flour to sugar mixture, alternating with yogurt, begin with and end with flour mixture.
Fold in blueberries.
Generously spray pan (angel food cake pan) with cooking spray, pour batter into pan and sharply tap pan on counter to remove air bubbles.
Bake at 350" for 1 hour and 15 minutes
Wooden pick test
Cool pan at least 20 minutes on wire rack, remove cake and cool a additional 15 minutes.
Combine powdered sugar and lemon juice, drizzle over completely cooled cake.