Blueberry Cream Cheese Pound Cake I recipe

1 servings

1 (18.25 ounce) package yellow cake mix

1/4 cup white sugar

3 eggs

1 (8 ounce) package cream cheese, room temperature

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 1/4 cups blueberries

Preheat oven to 325 degrees F (165 degrees C).

Grease and flour a 10 inch Bundt pan.

In a large bowl, stir together cake mix and sugar.

Make a well in the center and pour in eggs, cream cheese, oil and vanilla.

Beat on low speed until blended.

Scrape bowl, and beat 4 minutes on medium speed.

Stir in blueberries.

Pour batter into prepared pan.

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.