Pound cake is one of my favorite desserts. There is something about that buttery taste that just melts in taste buds! You can also make in a variety of ways guaranteeing satisfaction with just about everyone. Adding fruit to a pound cake is popular but one of my own favorites is Orange Pound Cake. Mmmmm, oh so good!
This Blueberry Pound Cake tastes like a blueberry muffin so you know it will be a hit. I just think this makes for a much prettier presentation (and even better taste) for your family and/or guests.
I’d love to hear your pound cake variations so be sure to share them in the comments!
- 1 (18 1/4- ounce) box butter pound cake mix
- 1 (8-ounce) carton cream cheese, softened
- ½ cup oil
- 3 eggs, beaten
- 1 (15-ounce) can whole blueberries (DRAIN THE JUICE)
Beat cake mix, cream cheese, oil and eggs with electric mixer until smooth. Add blueberries, and stir by hand until mixed. Bake in greased and floured Bundt pan at 350 degrees for 1 hour.
Note: Buy whole blueberries and not blueberry pie filling! The first time I did it, I bought the pie filling and it never got done!