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Blueberry Pound Cake with Cream Cheese – Lorraine - Tc

hasan

4 hr total · 30 min hands-on

Ingredients

  • 1 - 8 oz. pkg cream cheese (room temp.)
  • 3 sticks butter (room temp.)
  • 3 cups sugar
  • 6 large eggs (room temp.)
  • 4 cups flour
  • 1 tsp vanilla
  • 1-2 cups blueberries

Instructions

  1. 1.Cream butter and cream cheese.
  2. 2.Add sugar and beat until fluffy.
  3. 3.Add eggs one at a time & beat after each egg is added.
  4. 4.Fold in flour a little at a time.
  5. 5.Add vanilla.
  6. 6.Fold in blueberries.
  7. 7.Put in greased and floured 10-inch tube pan (angel cake pan, not bundt pan).
  8. 8.Bake for 2 hours at 300.
  9. 9.Cool in pan until cold.
  10. 10.Freezes well.

Notes

Only the first recipe is recorded here; see other entries/notes for the rest.