Blueberry Cream Cheese Pound Cake


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Member since 2011
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Serves 16-18 | Prep Time 25 | Cook Time 60

Why I Love This Recipe

Another great recipe passed on by my Grandmother. She always made muffins. I decided to take it to the cake level and add the drizzle.

Another family & friends favorite!


Ingredients You'll Need

1 1/2 sticks Parkay margarine

4 oz. cream cheese

1 1/2 cups sugar

1 1/2 cups flour

3 lg. eggs

1 cup fresh or frozen blueberries (thawed)

1/4 t. baking soda

3/4 t. vanilla


Directions

Preheat oven to 350*.


Mix together margarine, cream cheese & sugar; beat well.


Add vanilla, eggs, baking soda & flour; mix until well blended.


Gently fold in blueberries.


Spoon mixture into a greased & floured bundt pan.


Bake at 350* for 1 hour or until toothpick inserted comes out clean.


Note: This recipe is easily doubled and also makes great muffins!


Drizzle:


Mix a couple of tablespoons of cream cheese with a couple of heaping tablespoons of powdered sugar; heat in microwave for about 30 seconds.


Mix until smooth; drizzle on cake.


Enjoy,


Yvvonne


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