Blueberry Cream Cheese Pound Cake

By nurseliz

recipe from Carol Jaros

Ingredients

• 1 3oz pkg cream cheese, softened
• 1/2 c vegetable oil
• 1 18 oz pkg yellow butter cake mix
• 1 3oz pkg instant vanilla pudding mix
• 4 eggs beaten
• 2 tsp vanilla extract
• 2 c fresh blueberries
• powdered sugar

Details

Servings 16

Preparation

Step 1

Preheat oven to 325. Lightly spray a 9-inch tube or Bundt pan with nonstick cooking spray and dust with flour.
Combine cream cheese and oil in med bowl, beat with mixer at high speed until smooth and creamy. Add cake mix, pudding mix, eggs and vanilla. Beat at med speed until blended. Fold in berries. (batter will be thick) Spoon batter into pan.
Bake 60 minutes or until a wooden toothpick inserted in center comes out clean. Cool cake in pan on a wire rack 20 minutes. Remove from pan and cool completely on wire rack. Sprinkle with powdered sugar before serving.

Nutritional-300 serving, 17 g fat, 4 gm protein, 34g carbs, 1 g fiber