Blueberry Cream Cheese Pound Cake |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Easy to make and full of flavor. If you love blueberry muffins, you will love this cake. Ingredients:
1 (18 1/4 ounce) pkge. yellow cake mix |
1/4 cup sugar |
3 eggs |
1 (8 ounce) pkge. cream cheese, softened |
1/2 cup oil |
1 teaspoon vanilla |
1 pint blueberries, rinsed and drained |
Directions:
1. Measure out 2 tbsps, of the cake mix and set aside.
2. In a large bowl, mix cream cheese and sugar and then add cake mix, eggs, oil and vanilla.
3. Beat on low speed for 1 minute.
4. Scrape bowl and beat 4 minutes on medium speed.
5. Toss blueberries with the 2 tbsps. cake mix and then fold in blueberries.
6. Spoon batter into greased and floured tube or Bundt pan.
7. Bake at 325 degrees for 60-65 minutes or until toothpick inserted into the center of the cake comes out clean.
8. Cool in pan for 20 minutes, then take out of pan and cool completely on wire rack.
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