Recipes




Blueberry Cream Cheese Pound Cake

1 (8 oz) package of softened cream cheese 1/2 cup vegetable oil 1 (18 oz) package yellow butter cake mix 1 (3 oz) package vanilla pudding 4 eggs (beaten) 2 teaspoons vanilla extract 2 cups fresh blueberries

Preheat oven to 325. Grease and flour Bundt or 9" tube pan. Combine cream cheese and oil and beat with mixer at high speed until creamy. Add cake mix, pudding mix, eggs and vanilla. Beat at medium speed until blended. Fold in berries. Spoon batter into prepared pan. Batter will be thick. Bake approx 60 minutes or until a wooden toothpick inserted in center comes out clean. Cool for 20 minutes. Remove from pan and cool completely. Sprinkle with powdered sugar. Serves 16.

Blueberries