Blueberry Cream Cheese Pound Cake Ii Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
• In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in blueberries. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries., Spoon into two greased and waxed paper-lined 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners' sugar., In a small saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with pound cake.

Steps:

• Cream together the cream cheese, butter and sugar.
• Add the eggs, one at a time, beating well after each egg.
• Add the flour, one-cup at a time, beating well after each cup.
• Add vanilla and lemon extracts; beat well.
• Fold in the blueberries.
• Pour the batter into a greased and floured Bundt pan.
• Bake at 350 degrees F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another 55 minutes.
• Test the cake, and bake a little longer if needed.

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries., Spoon into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Steps:

• 1. Measure out 2 tbsps. of the cake mix and set aside.
• 2. In a large bowl, mix cream cheese and sugar; then add eggs, oil, vanilla and cake mix. Beat on low speed for 1 minute. Scrape bowl and beat 4 minutes on medium speed.
• 3. Toss blueberries with 2 tbsps. cake mix and then fold in blueberries.
• 4. Spoon batter into greased and floured tube or Bundt pan.
• 5. Bake at 325 degrees for 60-65 minutes.
• 6. Cool in pan for 20 minutes, then take out of pan and cool completely on wire rack.