Blueberry Cream Cheese Pound Cake Recipe

One 8-ounce package cream cheese, softened
½ cup vegetable oil
One 18-ounce package yellow butter cake mix
One 3-ounce package instant vanilla pudding mix
4 eggs, beaten
2 teaspoons vanilla extract
2¼ cups fresh or frozen and thawed blueberries
Confectioners’ sugar

1. Preheat the oven to 325 degrees F. Lightly spray a 9-inch Bundt pan with nonstick cooking spray and dust with flour.
2. Combine the cream cheese and oil in a medium bowl; beat with a mixer at high speed until smooth and creamy. Add the cake mix, pudding mix, eggs, and vanilla. Beat at medium speed until blended. Fold in the berries. Pour the batter into the prepared pan.
3. Bake for 60 to 65 minutes, until a wooden pick inserted in the center comes out clean. Cool the cake in the pan on a wire rack for 20 minutes. Remove from the pan and cool completely on a wire rack. Sprinkle with confectioners’ sugar before serving.

Serves 12.