Dessert

Blueberry Cream Cheese Pound Cake is for Dessert.

Blueberry Cream Cheese Pound Cake takes 10 minutes to prepare.

Blueberry Cream Cheese Pound Cake takes 60 minutes to cook.

Blueberry Cream Cheese Pound Cake makes 16 servings.

The ingredients for Blueberry Cream Cheese Pound Cake are:

1 (8 oz ) Fat Free Cream Cheese
1/2 c. Vegetable oil
1 Pkg Pillsbury Yellow Butter Cake Mix
1 Pkg Jello Fat Free Sugar Free Vanilla Instant Pudding
4 Whole eggs
2 tsp Vanilla
2 c. fresh blueberries

Here is how you make Blueberry Cream Cheese Pound Cake:

1. Preheat oven to 325F. Lightly spray 9 in tube or bundt pan with nonstick spray and lightly coat with flour.2. Combine cream cheese and oil in medium bowl, beat with a mixer at medium speed until smooth and creamy. Add cake mix, pudding mix, eggs, and vanilla. Beat at medium speed until blended. Fold in berries. Spoon into prepared pan. (Batter will be thick.)3. Bake 60 minutes, or until wooden toothpick inserted in center comes out clean. Cool cake on rack for 30 min. Remove from pan and cool completely.Serves 16.** My mom made this for me, and you could probably get the fat grams down by using egg beaters. I was just happy she made something with my food choices in mind! Very cool.Number of Servings: 16Recipe submitted by SparkPeople user PIPERSMOM72.

The nutritional information for Blueberry Cream Cheese Pound Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 123.2

• Total Fat: 9.2 g
• Cholesterol: 53.6 mg
• Sodium: 201.4 mg
• Total Carbs: 6.7 g
• Dietary Fiber: 0.9 g
• Protein: 3.8 g

The dietary needs meet for Blueberry Cream Cheese Pound Cake is Low Carb