Berry Creamy Pound Cake

Ingredients

Lyn McDaniel, Dale County

1 can blueberry pie filling

3 sticks butter

8 oz. cream cheese

3 cups sugar

6 eggs

3 cups cake flour

1 tbsp. vanilla

1 ½ cups confectioners’ sugar

4 tbsp. milk

Preparation

Preheat oven to 300 degrees.  Strain blueberries through a colander.  Save filling for glaze.  Beat softened butter and cream cheese with sugar.  Add eggs, beat.  Mix in flour and vanilla.  Spray bundt pan very well with cooking spray.  Spoon in enough cake batter to cover the bottom, swirl in 1/3 of blueberries, cover with batter, repeat.  Cover top with batter.  Bake 1 hour and 30 minutes.  Cool.  Make glaze by mixing confectioners’ sugar, milk, and vanilla.  Drizzle over cake, and then drizzle reserved pie filling.