Blueberry Cream Cheese Pound Cake I
Makes 1 - 10 inch Bundt pan (16 servings).
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.
Makes 1 - 10 inch Bundt pan (16 servings).
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.
