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Blueberry Cream Cheese Pound Cake




Source of Recipe


Corner Sweet Shoppe


List of 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


Recipe



Cream together the cream cheese, butter and sugar. Add the eggs, one at

a
time, beating well after each egg. Add the flour, one-cup at a time,

beating
well after each cup. Add vanilla and lemon extracts; beat well. Fold in

the
blueberries. Pour the batter into a greased and floured Bundt pan. Bake

at
350 degrees F for 30 minutes, and then turn the temperature down to 325
degrees F and bake for another 50 minutes. Test the cake, and bake a little longer if needed.