On 8/22/2012 11:10 AM, Judy Haffner wrote:
>
> Sky wrote:
>
>> Could you share the recipe, please? The
>> Blueberry Cream Cheese Pound Cake
>> sounds very delicious indeed TIA.
>
> I'd be most happy too! Here you go....
>
> Blueberry Cream Cheese Pound Cake
>
> 1 pkg. (8 oz.) cream cheese, softened
> 1/2 cup cooking oil (I use Canola)
> 1 (18 oz.) yellow cake mix (I use Duncan Hines without pudding in it)
> 1 (3 oz.) vanilla instant pudding
> 4 eggs, beaten
> 2 tsp. vanilla extract
> 2 cups blueberries, fresh or frozen
>
> Combine cream cheese and oil in large bowl for a electric mixer and beat
> on high until smooth and creamy. Add cake mix, pudding mix, eggs and
> vanilla; beat on medium speed until blended. Fold in berries (if using
> frozen, do NOT thaw). Batter will be thick. Pour batter into a 9 inch
> tube, or bundt pan, that has been sprayed good with cooking spray and
> dusted with flour. Bake 55 to 60 minutes, until toothpick comes out
> clean. Cool on wire rack for 20 minutes before removing from pan. Cool
> completely. Sprinkle top with powdered sugar, if desired.
> De-lic-ious!
>
> Judy
>

Thanks for sharing the recipe. I've saved it to use when I next buy
some blueberries I'll have to put the cake mix on my shopping list, too.

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!