Makes: 16 servings at $.47 each.
Prep: 20 minutes
Bake: at 350 degrees for 45 to 50 minutes

1 pint blueberries (about 2 1/2 cups)
1 tablespoon all-purpose flour plus 2 1/2 cups
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
4 large egg whites, at room temperature
1 container (6 ounces) low-fat plain yogurt

Glaze:
1 1/4 cups confectioners' sugar
1 tablespoon freshly squeezed lemon juice
1 tablespoon water

1. 1. Heat oven to 350 degrees. Grease and flour 12-cup bundt pan.
2. In medium-size bowl, toss berries with the 1 tablespoon flour.
3. In clean, medium-size bowl, whisk together remaining 2 1/2 cups flour, baking powder, and salt.
4. In large bowl, beat butter until smooth. Beat in sugar and vanilla until creamy, 2 minutes. Add egg whites; beat until smooth, 1 minute. On low speed, beat in flour in 2 additions alternately with yogurt. Fold in berries. Pour into prepared pan, spreading evenly; tap pan lightly on counter to release air bubbles.
5. Bake in 350 degree oven until toothpick inserted in top comes out clean, 45 to 50 minutes. Let cool in pan on wire rack 10 minutes. Turn cake out onto rack. Let cook completely.