• 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

1. Preheat oven to 350*.
3. Mix together margarine, cream cheese & sugar; beat well.
5. Add vanilla, eggs, baking soda & flour; mix until well blended.
7. Gently fold in blueberries.
9. Spoon mixture into a greased & floured bundt pan.
11. Bake at 350* for 1 hour or until toothpick inserted comes out clean.
13. Note: This recipe is easily doubled and also makes great muffins!
15. Drizzle:
17. Mix a couple of tablespoons of cream cheese with a couple of heaping tablespoons of powdered sugar; heat in microwave for about 30 seconds.
19. Mix until smooth; drizzle on cake.
21. Enjoy,
23. Yvvonne

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!