Blueberry Cream Cheese Pound Cake 8 ounces cream cheese 1 1/2 cups (3 sticks) butter 3 cups granulated sugar 6 eggs 3 cups all-purpose flour 1 teaspoon vanilla extract 1 teaspoon lemon extract 1 cup frozen blueberries Cream together the cream cheese, butter and sugar. Add the eggs, one at a time, beating well after each egg. Add the flour, one-cup at a time, beating well after each cup. Add vanilla and lemon extracts; beat well. Fold in the blueberries. Pour the batter into a greased and floured Bundt pan. Bake at 350 degrees F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another 50 minutes. Test the cake, and bake a little longer if needed.