Debbie in S.C. was asking what issue the Blueberry Cream Cheese Pound Cake recipe was in, that I had submitted, and I haven't taken the time to go check that out, but I decided to run it through a second time for some that might have missed it the first time. The original recipe may even have been from a issue of Nancy's Newsletter long ago, but I have
no source listed for it.

Blueberry Cream Cheese Pound Cake

1 pkg. yellow cake mix
1/4 cup sugar
3 eggs
1 pkg. (8 oz.) cream cheese, softened
1/2 cup cooking oil
1 tsp. vanilla extract
1-1/4 cup blueberries (fresh, or frozen)
Note: If using frozen, do not thaw first.

In a large bowl, stir together cake mix and sugar. Make a well in the center and add eggs, cream cheese, oil and vanilla. Beat on low speed of electric mixer until blended. Scrape bowl and beat 4 minutes on medium speed. Fold in blueberries. Pour batter into greased and floured 10 inch bundt pan. Bake at 325º for about 55 minutes, or till tests done with a toothpick, or thin paring knife. Cool in pan for 10 minutes and turn out onto wire rack to cool. Could sprinkle powdered sugar on top, but it does not need a frosting. It is so moist and delicious!
Judy (in Alaska)

http://www.nancyskitchen