Blueberry Cream Cheese Pound Cake
8 ounces cream cheese
1 1/2 cups (3 sticks) butter
3 cups granulated sugar
3 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup frozen blueberries
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.
Pound Cake Recipes