Preheat oven to 350 degrees F.

Beat granulated sugar, butter, and cream cheese at medium speed of a mixer until well blended (about 5 minutes).

Add eggs and egg white, 1 at a time, beating well after each addition.

Beat in vanilla.

Lightly spoon flour into dry measuring cups, and level with a knife.

Combine 2 tablespoons of flour with blueberries in a small bowl; toss to coat.

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

Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.

Fold in blueberries.

Pour batter into a 10-inch tube pan (angel food cake pan) coated with cooking spray.

Sharply tap pan once on counter to remove air bubbles.

Bake at 350 degrees F 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 15 additional 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 into slices using a serrated knife.