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
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
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.