Blueberry Cream Cheese Pound Cake

This is unbelievably good!  The pound cake texture was a welcomed change.  The original recipe calls for yellow cake mix.  My two tips: use white cake mix and shake your blueberries in a resealable bag with a tablespoon of flour to keep them from sinking. ;)  Oh!  Make that three tips.  Sprinkle sugar across the top of the unbaked cake before putting it in the oven.  Mmm, Mmm!  Good!

Blueberry Cream Cheese Pound Cake

1 (18.25 ounce) package white cake mix
1/4 cup white sugar
3 eggs
1 (8 ounce) package cream cheese, room temperature
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/4 cups blueberries

1. Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan.

2. 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.

3. 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.