Lemon Blueberry Pound Cake

This is a triple tart pound cake. It has lemon, blueberries, and a hint of rhubarb. 

Ingredients:
1/3 c butter, softened
4 oz. cream cheese
1 3/4 c sugar
3 eggs
1 Tbsp lemon peel
1/4 c lemon juice
2 tps vanilla
2 c fresh blueberries
3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c plain Greek yogurt
optional: 1/2 c fresh rhubarb, chopped.

For the glaze:
1/2 c powdered sugar
4 tsp lemon juice

Recipe:

Cream the sugar, butter and cream cheese on medium speed. Add the eggs one at a time until well blended. Add the lemon zest, juice, and vanilla.

Put 2 Tbsp of flour over the blueberries and toss them to coat.

Mix all your dry ingredients together and add it to your creamed mixture a little at a time. Blend in the yogurt making sure not to over mix. Fold in the fruit.

Pour batter into a greased and floured bundt pan. Bake in a 350 degree oven for 1 hour and 15 minutes. Cool for 10 minutes in the pan, then invert onto a plate.

Once it has completely cooled, whip up the glaze and drizzle over the cake.

Right out of the oven

It came out perfectly!