Blueberry Cream Cheese Pound Cake

Ingredients

• 8 ounces cream cheese
• 1 1/2 cups (3 sticks) butter
• 3 cups granulated sugar
• 6 eggs
• 3 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1 cup frozen blueberries

Instructions

1. Cream together the cream cheese, butter and sugar.
2. Add the eggs, one at a time, beating well after each egg.
3. Add the flour, one cup at a time, beating well after each cup.
4. Add vanilla and lemon extracts; beat well.
5. Fold in the blueberries.
6. Pour the batter into a greased and floured* Bundt pan.
7. Bake at 350 degrees F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another 50 minutes.
8. Test the cake, and bake a little longer if needed.

Notes

* For best results, use our Pan Release!