This recipe was incredibly delicious! If you follow it exactly as it says, you will be eating a super yummy, moist (although I hate that word, it’s an awesome adjective for a cake) pound cake in a couple of hours!

Finished product!

BLUEBERRY CREAM CHEESE POUND CAKE
INGREDIENTS 

8 ounces cream cheese

1 1⁄2 cups butter

3 cups granulated sugar

6 eggs

3 cups all-purpose flour

1 teaspoon vanilla extract

1 teaspoon lemon extract

1 cup frozen blueberries

DIRECTIONS
Cream together the cream cheese, butter and sugar.

Add the eggs, one at a time, beating well after each egg.

Add the flour, one-cup at a time, beating well after each cup.

Add vanilla and lemon extracts; beat well.

Fold in the blueberries.

Pour the batter into a greased and floured Bundt pan.

Bake at 350 degrees F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another 55 minutes.

Test the cake, and bake a little longer if needed.

Folding in the Blueberries

Ready to bake!


For the glaze topping, just mix 1 1/4c. Confectioners Sugar and 3 Tbsp. Milk

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