• Preheat the oven to 350°F
• Grease and flour a 6 cup bundt pan and set aside.
• In a large bowl, beat together the softened butter, vanilla, granulated sugar, and the softened cream cheese until well blended.
• Beat eggs in one at a time.
• Wash and pat dry 2 cups of blueberries.
• Add 2 tablespoons of the all-purpose flour to the blueberries and toss to coat.
• In another bowl, add the remaining flour, baking soda, baking powder, and salt. Stir.
• Slowly add half of the dry mixture to the wet mixture, careful not to overbeat.
• Add in half of the container of vanilla yogurt and beat until mixed in.
• Add the remaining flour and the remaining yogurt.
• Beat until mixed, and add in the 2 teaspoon of lemon juice. Be careful not to overmix, small lumps are okay.
• Using a spoon, blend in the 2 cups of floured blueberries.
• Spoon the pound cake mixture into a greased and floured bundt cake pan, and evenly spread the mixture out.
• Bake in the oven for 55 minutes and check with a toothpick in the middle of the cake to check for doneness. Increase the time by 5 minutes if it is still wet, then check again.
• Remove the bundt pan from the oven and allow to cool for 10 minutes before inverting it onto a plate.

Lemon Glaze

• In a small bowl, combine the confectioner's sugar together with the 4 teaspoons of lemon juice until creamy and smooth.
• Drizzle over cooled cake and serve.