Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake
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:
1-1/4 cups confectioners' sugar
2 tablespoons lemon juice
Spray a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Slowly add eggs, 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. Cool 10 minutes before removing cake from pan to wire rack; cool completely.
In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.

Huckleberries.... a great substitute for the blueberries!!