Blueberry Cream Cheese Pound Cake |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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I am not sure where this recipe came from, but it is my absolute favorite! It even beats chocolate! Beware - the smell will torture you as you're waiting! 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:
1. Cream together the cream cheese, butter and sugar.
2. Add the eggs, one at a time, beating well after each egg.
3. Add the flour, one-cup at a time, beating well after each cup.
4. Add vanilla and lemon extracts; beat well.
5. Fold in the blueberries.
6. Pour the batter into a greased and floured Bundt pan.
7. Bake at 350 degrees F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another 55 minutes.
8. Test the cake, and bake a little longer if needed.
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