Blueberry Cream Cheese Pound Cake I

Recipe View 5 mins Preheat your oven to 325 degrees F (165 degrees C). Prepare a 10-inch Bundt pan by greasing it thoroughly and then dusting it with flour. This ensures the cake releases cleanly. (5 minutes)

Recipe View 2 mins In a large mixing bowl, combine the yellow cake mix and granulated sugar. Create a well in the center of the mixture. Add the eggs, softened cream cheese, vegetable oil, and vanilla extract into the well. (2 minutes)

Recipe View 7 mins Using an electric mixer, begin by beating the ingredients on low speed until just blended. This prevents the dry ingredients from flying everywhere. Scrape down the sides of the bowl to ensure everything is incorporated. Increase the mixer speed to medium and beat for a full 4 minutes. This incorporates air into the batter, resulting in a lighter cake. (7 minutes)

Recipe View 3 mins Gently fold in the fresh blueberries until they are evenly distributed throughout the batter. Be careful not to overmix, as this can cause the blueberries to bleed and the cake to become tough. (3 minutes)

Recipe View 1 mins Pour the batter into the prepared Bundt pan, spreading it evenly. (1 minute)

Recipe View 45 mins Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. (45 minutes)

Recipe View 10 mins Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan. (10 minutes)

Recipe View 5 mins Once the cake is completely cooled, dust with powdered sugar or drizzle with a simple glaze for an extra touch of sweetness. (5 minutes)