Blueberry Cream Cheese Pound Cake
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Creating delicious pound cake is easy with awesome products! This Blueberry Cream Cheese Pound Cake is amazing!
Ingredients
  • ½ cups of butter (3 Sticks), softened
  • 1½ cups sugar and Stevia blend or 3 Cups granulated sugar
  • 1 8oz. tub of Philadelphia Blueberry Cream cheese, softened
  • 6 eggs
  • 2 Teaspoons Vanilla
  • ½ Teaspoon Lemon Extract
  • 3 Cups all-purpose flour
  • ¾ Teaspoon baking powder
  • ¼ Teaspoon salt
  • ½ cup fresh blueberries
  • ICING
  • 1 can Fluffy White icing
  • Red Food coloring (a few drops to make the batter light pink)
Instructions
  1. Heat oven to 325. Spray your Bundt pan with cooking spray. In a large mixing bowl, cream the butter. Add the sugar in slowly. Add the Philadelphia Blueberry Cream Cheese and mix until fluffy. Add one egg at a time, beating in between, cleaning down the sides occasionally. Add the vanilla and lemon extract. Slowly add the flour, baking powder and salt and mix well. Fold in the blueberries. Bake at 325 for 75-85 minutes or until a knife comes out clean. Cool. completely before removing from pan.
  2. After the cake is cooled, put the fluffy white icing in a microwave safe bowl. Microwave 15 seconds and stir. Microwave another 10 seconds and stir. Slowly pour the icing over the top of the cake helping it drip down the sides with the back side of a spoon. Add sprinkles and serve
Recipe by A Day in Motherhood at https://www.adayinmotherhood.com/blueberry-cream-cheese-pound-cake/