My Favorite Blueberry Pound Cake

Preheat oven to 350°.

Beat first three ingredients at medium speed of a mixer until well-blended (about 5 minutes).

Add eggs and egg white, one 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; toss well.

Combine remaining flour, baking powder, baking soda and salt.

Add flour 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.