My friend Sandy Milford made this for bridge and I think all of us wanted the recipe.  There is a ‘lite’ version, but my opinion is that all the chemicals added to reduce fat in cream cheese and butter are worse for you than the milk fat they replace.

• 2 cups granulated sugar
• 1/2 cup butter
• 4 oz cream cheese ( 1/2 of an 8 oz block), softened
• 3 large eggs
• 1 large egg white
• 3 cups all-Purpose flour, divided
• 2 cups fresh or frozen blueberries
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
•  1 (8 oz) container lemon yogurt
• 2 teaspoons vanilla extract
• cooking spray
• 1/2 cup powdered sugar
• 4 teaspoons lemon juice

1. Preheat oven to 350 debrees
2. beat first 3 ingredients at medium speed until well blended (about 5 minutes).  Add eggs and egg white, 1 at a time, beating well after each addition.  Lightly spoon flour into dry measuring cups, level with a knife.  Combine 2 Tablespoons flour and blueberries in a small bowl and toss well.  Combine remaining flour, baking powder, baking soda, and salt.  Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.  Fold in blueberry mixture and vanilla, pour cake batter into a 10-inch tube pan coated with cooking spray.  Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
3. Cool cake in pan 10 minutes; remove from pan.  Combine powdered sugar and lemon juice in a small bowl.  Drizzle over warm cake.  Cut with a serrated knife.  Yield:  16 servings

Notes:  I just use 4 eggs.  Last time I couldn’t find lemon yogurt, so I used 1 cup of plain Greek yogurt mixed with about 1 1/2 Tablespoons lemon juice. Most lemon yogurt come in 6 oz containers now anyway.  And I used at least a cup of powdered sugar with enough lemon juice to make a glaze.  And don’t forget to spray the tube on the pan like I did.