Blueberry Cream Cheese Pound Cake

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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

  1. Cream together the cream cheese, butter and sugar.
  2. Add the eggs, one at a time, beating well after each egg.
  3. Add the flour, one-cup at a time, beating well after each cup.
  4. Add vanilla and lemon extracts; beat well.
  5. Fold in the blueberries.
  6. Pour the batter into a greased and floured Bundt pan.
  7. Bake at 350 degrees F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another 50 minutes.
  8. Test the cake, and bake a little longer if needed.