Blueberry Cream Cheese Pound Cake!

I love anything with blueberries and of course, my favorite ingredient, cream cheese, so this recipe was right up my alley!!!   I used fresh blueberries, but you could use frozen also!!!  This is the perfect breakfast or brunch cake or a great coffee cake!!!     This is a super moist pound cake!!!  It's great served plain or top it with a scoop of ice cream!!!

Here is what you will need:

8 oz. pkg. cream cheese, softened to room temperature
1//2 cup vegetable or canola oil
1 pkg. yellow cake mix
1  (3 oz.) pkg. instant vanilla pudding mix
2 cups fresh blueberries (could use frozen)
4 large eggs
3 tsp. vanilla
1/2 cup confectioner's sugar

Preheat oven to 325 degrees.

Spray a 9 inch Bundt pan with nonstick baking spray.

In a large mixing bowl, beat cream cheese and oil with an electric mixer until light and fluffy.   Add in cake mix, instant pudding mix, eggs and vanilla.  Beat on medium until well blended.  Fold in the blueberries. 

Pour into the prepared pan and place in preheated oven.   Bake for 60 minutes or until a pick inserted in the middle comes out clean.  remove from oven and cool in the pan for 20 minutes.  

Cool completely and sprinkle confectioner's sugar over the top!!!

Slice and serve!!!  It's yummy!!!  

1 comment:

  1. Got this one in the oven. Looks great. Can't wait to serve it tomorrow at our family Sunday dinner.