Blueberry Cream Cheese Pound Cake
1 (18.25 ounce) package yellow cake mix
1/4 cup white sugar
3 eggs
1 (8 ounce) package cream cheese, room temperature
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/4 cups blueberries
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch
Bundt pan.
In a large bowl, stir together cake mix and sugar. Make a well in the center
and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until
blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in
blueberries. Pour batter into prepared pan. Bake in the preheated oven for
40 to 45 minutes, or until a toothpick inserted into the center of the cake
comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire
rack and cool completely.
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