Blueberry Cream Cheese Pound Cake
I was recently given an opportunity to sample Duncan Hines® and Comstock Wilderness Fruit Fillings through my participation in the FoodBuzz Tastemaker Program. Right away, I decided to make a blueberry pound cake. I used some Duncan Hines yellow cake and Comstock blueberry filling to create this rich pound cake. The result was a delicious pound cake that was rich and moist.
1 (18.25 ounce) package Duncan Hines® yellow cake mix
1/4 cup granulated sugar
3 eggs
1 (8 ounce) package cream cheese, room temperature
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 can Comstock Wilderness Blueberry Fruit Filling
Preheat oven to 325 degrees F. Grease and flour 2 loaf pans.
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. Using an electric mixer, beat on low speed until blended. Scrape the sides of the bowl bowl, and beat 4 minutes on medium speed. Fold in blueberries. Pour batter into the loaf pans.
Bake for 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.
Makes 2 loaves
Awesome cake! I substituted the vanilla pudding for Cheesecake pudding, I used the French Vanilla cake mix as suggested. I also substituted the oil for applesauce and used fat free cream cheese. I used fresh blueberries. This was very good a definite keeper at my house!