Blueberry Cream Cheese Pound Cake

Blueberry Cream Cheese Pound Cake Recipe

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Mary Thomson


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  • 1 pkg
    18.25 package yellow cake mix
  • 1/4 c
    white sugar
  • 3
  • 1 pkg
    8 oz. package cream cheese, room temp.
  • 1/2 c
    vegetable oil
  • 1 tsp
    vanilla extract
  • 1 1/4 c
    blueberries (fresh or frozen)

How to Make Blueberry Cream Cheese Pound Cake


  1. In large bowl, stir together the 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 the blueberries.
  2. Pour into prepared bundt pan.
  3. Bake at 325 degrees for 40 -45 minutes or until a toothpick inserted comes out clean. Let cool in pan for 30 minutes then turn out onto rack to cool completely.

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About Blueberry Cream Cheese Pound Cake

Course/Dish: Cakes

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