Blueberry Cream Cheese Pound Cake
Ready In: 1 hr 5 mins
Serves: 10-12
Ingredients
- 1 (16 ounce) package poundcake mix, divided
- 1 1⁄2 cups fresh blueberries
- 5 ounces cream cheese, softened
- 2 eggs
- 3⁄4 cup milk
- powdered sugar
Directions
- Preheat oven to 350°F Grease 9X5X2-inch loaf pan.
- Place 1/4 cup cake mix in medium bowl; add blueberries and toss until well coated.
- Beat cream cheese in large bowl 1 minute on medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Add remaining cake mix alternately with milk, beginning and ending with cake mix, beating well after each addition. Beat 1 minute on medium speed or until light and fluffy.
- Fold blueberry mixture into batter. Pour mixture into prepared pan. Bake 55 to 60 minutes or until wooden pick inserted into center comes out clean.
- 6.Cool in pan on wire rack 10 minutes. Remove cake to wire rack; cool completely.
- Lightly sprinkle top with powdered sugar, if desired.
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