Recipe for cooking blueberry cream cheese pound cake

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Blueberry Cream Cheese Pound Cake

8 oz. cream cheese
1 1/2 c. (3 sticks) butter
3 c. sugar
6 eggs
3 c. all-purpose flour
1 tsp. vanilla extract or flavoring
1 tsp. lemon extract or flavoring
1 c. frozen blueberries

Cream together the cream cheese, butter and sugar. Add the eggs, one at a time, beating well after each egg. Add the flour, one-c. at a time, beating well after each c.. Add vanilla and lemon extract or flavorings; beat well. Fold in the blueberries. Pour the batter into a greased and floured Bundt pan. Bake at 350 degrees F for 30 mins., and then turn the temperature down to 325 degrees F and bake for another 50 mins.. Test the cake, and bake a little longer if needed.