Cake Recipes
Blueberry Cream Cheese Pound Cake
Ingredients
- 8 ounces cream cheese
- 1 1/2 cups (3 sticks) butter
- 3 cups granulated sugar
- 6 eggs
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 cup frozen blueberries
Instructions
- Cream together the cream cheese, butter and sugar.
- Add the eggs, one at a time, beating well after each egg.
- Add the flour, one cup at a time, beating well after each cup.
- Add vanilla and lemon extracts; beat well.
- Fold in the blueberries.
- Pour the batter into a greased and floured* Bundt pan.
- Bake at 350 degrees F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another 50 minutes.
- Test the cake, and bake a little longer if needed.
Notes
* For best results, use our Pan Release!