Ingredients
-
8
-
1 1/2
-
3
-
6
-
3
-
1
-
1
-
1
-
-
-
-
-
-
-
Directions
Blueberry Cream Cheese Pound Cake,I am not sure where this recipe came from, but it is my absolute favorite! It even beats chocolate! Beware – the smell will torture you as you’re waiting!,I am probably *the worst* for following recipes. I skimmed this one and ‘messed up’ right out the gate: Cream cheese out the fridge, butter partially melted and fully softened in the microwave (it was out the freezer), as I always do I subbed 1 cup CountryTime Lemonade Mix for 1 cup of the sugar, used Bisquick instead of flour, and I misread the 1 cup of blueberries (had the 3’s from the sugar and flour in my head, so…). Threw everything in my RobotCoupe food processor and then shoveled it in the Bundt pan. Followed bake times pretty much.,This bundt cake is the best ever! So full of flavor and moist. The neighbors always request that I bring over for dinner. You can not go wrong with this cake, it will always be one of our favorite.
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Steps
|
1
Done
|
Cream Together the Cream Cheese, Butter and Sugar. |
|
2
Done
|
Add the Eggs, One at a Time, Beating Well After Each Egg. |
|
3
Done
|
Add the Flour, One-Cup at a Time, Beating Well After Each Cup. |
|
4
Done
|
Add Vanilla and Lemon Extracts; Beat Well. |
|
5
Done
|
Fold in the Blueberries. |
|
6
Done
|
Pour the Batter Into a Greased and Floured Bundt Pan. |
|
7
Done
|
Bake at 350 Degrees F For 30 Minutes, and Then Turn the Temperature Down to 325 Degrees F and Bake For Another 55 Minutes. |
|
8
Done
|
Test the Cake, and Bake a Little Longer If Needed. |
