Blueberry Cream Cheese Pound Cake

By Hklbrries

"This is a combination of recipes from my grandmother and aunt and my husband's aunt. It doesn't stay around very long."

Dee Williams, Kingsland, GA

Ingredients

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup vegetable oil
• 1 (18-ounce) package yellow butter cake mix
• 1 (3-ounce) package instant vanilla pudding mix
• 4 eggs, beaten
• 2 tsp vanilla extract
• 2 cups fresh blueberries
• Powdered sugar (optional)

Details

Servings 16
Adapted from americanprofile.com

Preparation

Step 1

Preheat oven to 325 F. Lightly spray a 9-inch tube or Bundt pan with nonstick cooking spray and dust with flour.

Combine cream cheese and oil in a medium bowl; beat with a mixer at high speed until smooth and creamy. Add cake mix, pudding mix, eggs and vanilla. Beat at medium speed until blended. Fold in berries. (Batter will be thick). Spoon batter into prepared pan.

Bake 60 minutes, or until a wooden toothpick inserted in center comes out clean. Cool cake in pan on wire rack 20 minutes. Remove from pan and cool completely on a wire rack. Sprinkle with powdered sugar before serving.

Nutrition Information:
Per serving
300 calories
17 g fat
4 g protein
34 g carbohydrates
1 g fiber
320 mg sodium