Blueberry Cream Cheese Pound Cake

I found this recipe on www.allrecipes.com, in order to make good use of my soon to be expired cream cheese. And the recipe is indeed foolproof.

• 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 (I actually only used 1/4 cup, by mistake, but it turns out just fine).
• 1 teaspoon vanilla extract
• 1 1/4 cups blueberries

 Directions:

1. Preheat oven to 325 degrees F (165 degrees C). 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.

 Here I proudly present the end result: yummy!