Blueberry Cream Cheese Pound Cake Recipe

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This pound cake is a HIT with everyone I know — do not let the cream cheese element scare you – as you can see in the picture there are no chunks of cream cheese rather the cream cheese gives the cake a extra element of YUM and creaminess. I used light cream cheese and it does not affect the taste ( score)

I do suggest using frozen blueberries ( that is what I did) since blueberry season is long over and fresh blueberries are super expensive. I found my blueberries at my local Winco for under $2 bucks

Over all the cost of this cake is right around $4 – $5 – which is a great price for such a yummy treat 🙂

As you can see most of the ingredients you already have on hand

I am already planning on making this dish again for Christmas Eve or Christmas Day since it was SUCH A BIG HIT!

When I can I love to use a bundt cake pan since it really gives a cake something a little special but there are 2 VERY important tips about using a bundt tin

1) Grease it SUPER well – I go a little crazy with vegetable oil – no one wants a cake stuck to the tin

2) Let the cake cool before taking it out – I actually let mine cool overnight

By following those tips your cake will come out looking just like this 🙂