Blueberry Cream Cheese Pound Cake I cake was delicious. It disappeared quickly. I used the vanilla cake mix as recommended by previous users. I also baked at 350 for 55 minutes. 

Ingredients of Blueberry Cream Cheese Pound Cake I

1 (18.25 ounce) package yellow 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

Preparation of Blueberry Cream Cheese Pound Cake I

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. 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.

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.