Ingredients
For the cake
1 ½ cups sugar
8 oz (1 cup) cream cheese
1 cup butter
1 ½ tsp vanilla
4 eggs
Zest of one large lemon, finely minced
2 ¼ cups all purpose flour
1 ½ tsp baking powder
1½ cups fresh or frozen blueberries
For the glaze
¾ cup powdered sugar (icing sugar)
lemon juice or blueberry puree

Instructions
For the cake
Preheat oven to 350 degrees F. Grease a bundt pan very well and lightly dust with flour. The cake can also be baked in 2 loaf pans or in a 9 inch springform pan if you prefer, just adjust the baking time accordingly.
Cream together the sugar, cream cheese, butter and vanilla well.
Add the eggs one at a time, beating well after each addition.
Sift together the flour and baking powder.
Gently fold dry ingredients into the creamed mixture until the flour is almost fully incorporated.
At that point fold in the blueberries.
Bake for about 1 hour or until toothpick inserted in center comes out clean. Baking times will vary considerably, especially if you are using frozen berries, which can add as much as 15-20 minutes. Watch it closely and rely on the toothpick test to make sure that it is completely baked.
Cool on a wire rack for 15 minutes before turning out of the pan onto the rack to cool completely. Drizzle witht he glazes before serving.
To make the glaze/s
Whisk together the icing sugar and lemon juice (or blueberry puree) until smooth. Use only enough lemon juice or blueberry puree to bring the glaze to a thick but still pourable consistency. Start with a tablespoonful and then add a teaspoon or so at a time until the proper consistency is achieved. If it gets too thin just add a little more powdered sugar to thicken it back up.
Place the glazes in separate Ziploc bags and snip a little off the corner of the bag to make a small hole. Use the filled bag to then drizzle the glaze over the cake. The lemon glaze should be used first for best appearance. Sprinkle with lemon zest before serving if you like.





Notes
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