preheat oven to 350

beat sugar, butter and cream cheese at Med speed with mixer until well blended. add eggs 1 at a time, beating well after each addition. beat in vanilla.

combine 2 TBSP flour and blueberries in a small bowl, toss to coat. combine remaining flour, baking powder, baking soda, and salt. add flour mixture to sugar mixture alternating with yogurt, beginning , and ending with flour mixture. fold in blueberries

pour batter in 10 inch tube pan coated with cooking spray. sharply tap pan once on counter to remove air bubbles. bake at 350 for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean

cool cake in pan 10 minutes on a wire rack, remove cake from sides of pan. cool additional 15 minutes on wire rack, remove cake from bottom of pan. combine powdered sugar and lemon juice in a small bowl, drizzle over warm cake. cut in slices using a sweated knife