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BLUEBERRY CREAM CHEESE POUND CAKE
Blueberry Cream Cheese Pound Cake
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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INGREDIENTS
- Cooking Time: 60
- Servings: 16-18
- Preparation Time: 25
- 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
RECIPE BACKSTORY
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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