Blueberry Orange Pound Cake

1 cup unsalted butter, softened

2 1/3 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1 3/4 cups sugar

Zest from 1 orange

6 oz. cream cheese, softened

4 large eggs, room temperature

1 large egg yolk, room temperature

2 tsp vanilla

2 1/2 cups blueberries, fresh or frozen

Juice from 1 orange

1 cup powdered sugar

Preheat your oven to 350 degrees. Butter and flour a 12-cup bundt or tube pan. Sift the flour, baking powder, and salt together into a bowl and set aside. Rub the orange zest into the sugar another bowl.

Beat the butter and cream cheese together in a large bowl until smooth, about a minute. Add the orange sugar and beat until light and fluffy. Add the eggs one at a time, mixing well and scraping the bowl between each. Add the egg yolk and vanilla and mix just till combined. Slowly add the flour mixture. Scrape the bowl down and beat until smooth and fluffy (about 30 seconds). Gently fold in the blueberries. Pour batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to knock out any air.

Bake for 50-60 minutes, or until a toothpick inserted in the middle comes out clean (or just with blueberry goo) Let cool on a wire rack for 15 minutes and carefully invert the cake onto a plate. Let cool completely before glazing.

Whisk the powdered sugar and 2 Tb orange juice together until smooth. It should be just thin enough to pour, but not watery. Add juice, a little at a time, to thin. Add more sugar to thicken. Pour or drizzle over the cake, and let set before serving.