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.
The fun part of this cake is that is starts with a pound cake mix.
Use 1/4 cup of the dry cake mix as a coating for the blueberries.
The original recipe called for a 9 x 5-inch loaf pan, but I always bake this cake in a bundt pan because I like the way it looks. Pour the batter in the pan you have prepared.
When cake tests done, cool in the pan for 10 minutes.
Remove from pan and let cool.
Sprinkle with powdered sugar, if desired.