Blueberry Pound Cake

First of all, let me apologize for not taking more pictures. I should have... but I didn't. Yesterday was an off day.

I made this blueberry pound cake for my office. It turned out great! It's a pound cake with fresh organic blueberrys folded in with cream cheese frosting.

I adapted this recipe from one my mom has used for years!

Here it is! Hope you like it!

Blueberry Pound Cake

1 package Yellow Cake Mix
1 8 ounce package cream cheese
1/2 cup Vegetable oil
3 eggs
Blueberries (as many as you like)
1 teaspoon vanilla extract
1/2 cup of flour


Icing:
2 sticks butter
1 8 ounce package cream cheese
4 cups powdered sugar
1 teaspoon water

Freeze your blueberries so they will be firm.

In a mixer, blend cream cheese (at room temperature) to make it smooth. Then add cake mix and blend on low. Next, add vegetable oil and blend together. Then add eggs one at a time until blended completely.

Next, coat blueberries with flour. This keeps your batter from becoming blue. Then fold carefully into batter.

Bake at 325* for one hour.

For the icing, blend butter and cream cheese, then slowly add sugar, and then water. Drizzle over the top of the pound cake after finished cooking.