The fun part of this cake is that is starts with a pound cake mix, but other ingredients are added to give the cake a homemade taste.
Blueberry Cream Cheese Pound Cake
1 package (16 ounces) pound cake mix, divided
1 1/2 cups blueberries
1/2 cup (4 ounces) cream cheese, softened
3/4 cup milk
Powdered sugar (optional)
Preheat oven to 350 degrees F. Spray a 9 x 5-inch loaf pan or a bundt pan with nonstick cooking spray.
Place 1/4 cup dry cake mix in a medium bowl. Add blueberries; toss until well coated, set aside.
Beat cream cheese in a large bowl with an electric mixer at medium speed for 1 minute or until light and fluffy. Add eggs, one at a time, beating well after each addition.
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. Remove from mixer and fold blueberry mixture into batter. Pour mixture into prepared pan.
Bake 55 to 60 minutes if using a loaf pan, or 45 to 50 minutes in a bundt pan, or until a pick inserted into center comes out clean. Cool cake in pan on wire rack for 10 minutes. Remove from pan; cool completely. Lightly sprinkle top with powdered sugar, if desired.
This cake can be prepared in a 9 x 5-inch loaf pan, but I always bake it in a bundt pan because I like the way it looks.
Breakfast, snack, dessert? You decide.