Reduced-Fat Blueberry-Lemon Bundt Cake

I found this in todays paper and made it for dinner. We topped each slice with a dab of whipping cream. It was delicious and very moist. 



1/2 cup butter (1 stick), softened
1 3/4 cups sugar
Grated zest of 1 lemon
1 1/2 cups liquid egg substituted or egg whites
1 T. fresh lemon juice
2 tsp. vanilla extract
3 1/2 cups all purpose flour, divided use
1 tsp. baking soda
1.2 tsp. salt
2 cups blueberries, fresh or frozen (not thawed)
1 cup low fat plain yogurt

Glaze:
1/2 cup powdered sugar (I added more sugar, to make it thicker)
2 T. fresh lemon juice

Heat oven to 325 degrees. Spray a Bundt pan with nonstick cooking spray then sprinkle with flour and knock out the excess. Beat the butter with sugar and the lemon zest. Add the egg substitute and beat for 2 minutes with an electric mixer. Add the lemon juice and vanilla. Combine the flour, baking soda and salt. Remove 2 T. for the flour, and sprinkle it over the blueberries. Add the flour mixture alternately with the yogurt, mixing just until thoroughly combined. Add the blueberries and pour into the prepared pan. Smooth the top and bake for 65-70 minutes, or until a shape knife inserted into the center comes out clean. Cool. For the glaze: Mix the powdered sugar and juice. Drizzle over cake.