Blueberry Cream Cheese and Orange Pound Cake

 

This recipe was created simply because I screwed up, and  accidently bought blueberry cream cheese instead of plain.  Since no one in the house wanted to eat blueberry cream cheese on their bagels, I had to find something else to do with a whole container of the stuff.  Recipe tried and approved of…. in fact it’s a two slice kind of cake.  Really would be great with strong, hot coffee!

Blueberry Cream Cheese and Orange Poundcake

 1 (18.25 ounce) package white cake mix

1/4 cup white sugar

3 eggs

1 (8 ounce) package / tub of blueberry cream cheese, room temperature

1/2 cup vegetable oil

1 teaspoon vanilla extract

 1/4 tsp orange extract or 1 tsp. fresh orange zest

 1/4 tsp. butter flavoring – (optional)

1/2 tsp. ground cinnamon

 

Directions

 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. In a second bowl, beat together rest of ingredients until smooth and creamy.   Mix into the cake mix and sugar.  Beat on low speed until blended. Scrape bowl, and beat 2 minutes on medium speed. . 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.

TO FROST:  Keep it simple!  Although this cake is rich… a complex frosting would over-power the blueberry and orange tastes.   Mix approx 1/2 powdered sugar with a little bit of water to make a thin icing.  Drizzle over cake.



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