Blueberry Cream Cheese Pound Cake
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
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!
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.
Pairs Well With
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!