BLUEBERRY CREAM CHEESE POUND CAKE

 

  • Cooking Time: 60
  • Servings: 16-18
  • Preparation Time: 25

Ingredients

  • 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

Notes

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!

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