Blueberry Cream Cheese Pound Cake I |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 1 |
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This recipe is so easy and is so good! Great for breakfast with a cup of coffee, or for dessert. Ingredients:
1 (18.25 ounce) package yellow cake mix |
1/4 cup white sugar |
3 eggs |
1 (8 ounce) package cream cheese, room temperature |
1/2 cup vegetable oil |
1 teaspoon vanilla extract |
1 1/4 cups blueberries |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
2. In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in blueberries. Pour batter into prepared pan.
3. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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