Gammy Sue's Lemon Blueberry Cream Cheese Pound Cake

Gammy Sue's Lemon Blueberry Cream Cheese Pound Cake

3 cups granulated sugar

1 pound butter

8 ounces cream cheese

1 tablespoon vanilla extract

1 teaspoon lemon extract

grated rind of one lemon

6 eggs

3 cups all purpose flour/or cake flour

1 teaspoon baking powder

2 cups fresh  blueberries

Cream the butter, sugar, cream cheese, extracts and rind together until light and fluffy, then adding the eggs one at a time. Blend in the flour until all incorporated together. Fold in the fresh blueberries. It depends on how much you like blueberries as to how many you add. I reserve about 1/2 cup of the flour to toss the blueberries with before adding to the creamed mixture/

I use Pam spray and spray it on a Bundt pan. Lately I've used my Temptations ceramic tube pan and it works well. Drop in the cake batter evenly. Bake this cake in a 325/330 degree oven for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick comes out clean. Let the cake cool 5 minutes in the pan, then invert it onto the serving plate you want to use, leaving the pan on top of the cake and let it cool completely. I've found that leaving the pan on top holds steam in and keeps it even moister.

I've made this pound cake substituting almond extract for the lemon, leaving out the lemon rind and blueberries but always adding the vanilla extract. I've also just made the vanilla version and any one that I've made has always been a hit. I also made the pound cake using the vanilla flavoring and adding the lemon extract, or almond, adding the grated rind of the lemon and an orange and a bag of fresh cranberries.  I also make a glaze with powdered sugar. melted butter, juice of the lemon or orange and some milk or half and half to the consistency I like for the cake and drizzle on. Most times I leave off the glaze and have sliced fresh strawberries and blueberries with whipped cream.

Enjoy!!