Blueberry Cream Cheese Pound Cake

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 10
• 1 (16 ounce) package poundcake mix, divided
• 1 1/2 cups fresh blueberries
• 5 ounces cream cheese, softened
• 2 eggs
• 3/4 cup milk
• powdered sugar

Recipe

• 1 preheat oven to 350°f grease 9x5x2-inch loaf pan.
• 2 place 1/4 cup cake mix in medium bowl; add blueberries and toss until well coated.
• 3 beat cream cheese in large bowl 1 minute on medium speed of electric mixer until light and fluffy. add eggs, one at a time, beating well after each addition.
• 4 add remaining cake mix alternately with milk, beginning and ending with cake mix, beating well after each addition. beat 1 minute on medium speed or until light and fluffy.
• 5 fold blueberry mixture into batter. pour mixture into prepared pan. bake 55 to 60 minutes or until wooden pick inserted into center comes out clean.
• 6 6.cool in pan on wire rack 10 minutes. remove cake to wire rack; cool completely.
• 7 lightly sprinkle top with powdered sugar, if desired.