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1
Set oven to 350 degrees.
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2
Grease a 10-inch tube pan.
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3
In a bowl using an electric mixer on medium speed mix tother the sugar, butter, cream cheese, vanilla and lemon zest until well blended (beat no less than 5 minutes).
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4
Add in the eggs one at a time beating well after each addition.
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5
Remove 2 tablespoons of flour from the 3 cups flour.
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6
In small bowl mix together the 2 tablespoons flour with the blueberries; toss to combine.
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7
In another bowl mix the remaining flour with the baking powder, baking soda and salt; add to the creamed mixture alternating with the yogurt, beginning and ending with the flour mixture.
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8
Fold in the blueberries.
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9
Transfer the mixture to prepared tube pan.
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10
Bake for about 65-70 minutes, or until the cake tests done.
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11
Cool cake in pan for about 10 minutes, then remove from pan.
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12
In a small bowl whisk the powdered sugar with lemon juice, then drizzle over warm cake.
