from Penzeys Spices Catalog, Summer 2013

2 cups sugar
1/2 cup butter (1 stick)
4 oz. cream cheese
3 eggs
1 egg white
3 cups all-purpose flour
2 cups fresh blueberries (frozen also work well)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
8 oz. vanilla or lemon yogurt (I used vanilla)
2 tsp. vanilla extract

Preheat oven to 350 degrees. Thoroughly grease and flour a large fluted tube pan or Bundt pan (I used a tube pan) and set aside. In a mixing bowl, beat together the sugar, butter and cream cheese until blended. Add the eggs and egg white and beat well. Sift the flour into a separate bowl. Remove 2 TB. of the flour and toss with the blueberries in a small bowl. Add the baking powder, baking soda and salt to the bowl with the flour. Mix. Start adding the flour mixture into the butter mixture alternating with some yogurt. When all the flour and yogurt are added, add the vanilla and then carefully fold in the blueberries. Pour the batter into the pan and bake for 65-75 minutes, until brown, risen and not jiggly in the center. Cool the cake in the pan for 15 minutes and then remove from the pan.

Glaze: If desired, glaze the cake with a glaze mixture made with 4 tsp. fresh lemon juice mixed with 1/2 cup sifted powdered sugar. Drizzle over cooled cake before serving.

Serves: 16-20