Blueberry Cream Cheese Pound Cake
Source of Recipe
by Laurel, from Suzi/Heirloom Recipes board
List of Ingredients
1 (18.5 ounce) package yellow cake mix
� cup white sugar
3 eggs
1 (8-ounce) package cream cheese, room temperature
� cup vegetable oil
1 teaspoon vanilla extract
1-1/4 cups blueberries
Recipe
Preheat oven to 325� F. Grease and flour a 10-inch Bundt pan.
In 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 40-45 minutes, or until a toothpick comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Dust with icing/powdered sugar.
Additional tips from Marsha:
I have made this cake as well and it is very good. And I thought it was sweet too. When I make it again, I am going to cut the sugar out, as well as replace the oil with a 1/2 cup of melted butter. This would help eliminate any cake mix taste, which is what the sugar is for, plus add additional flavor. You're basically just exchanging one fat for another one with flavor. Also, if a yellow cake mix isn't necessary (which I don't believe it is for this cake recipe) I would absolutely substitute it for the DH French Vanilla or DH White Cake Mix. There is also a Natural Vanilla cake mix that I just love.
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