Ingredients

The following ingredients have 4 Servings
  • 8 ounces cream cheese (room temperature)
  • ½ cup unsalted butter (room temperature)
  • 1 cup margarine (room temperature (or use all butter))
  • 3 cups granulated sugar
  • 3 cups cake flour (sifted after measuring)
  • 6 jumbo eggs ( (or 7 large eggs))
  • 2 cups fresh blueberries (tossed with 2 tablespoons cake flour)
  • juice of 1 lemon
  • 2 cups powdered sugar

Instruction

  • Preheat oven to 300°F.
  • In a large mixing bowl combine the cream cheese, butter and margarine. Beat on medium-high for 3-5 minutes or until light and well blended. Add the granulated sugar and whip on medium-high until light and fluffy. Alternate adding the cake flour with the eggs. Beat just until the flour is incorporated and the egg yolks disappear before adding the next.
  • Grease and flour (or use Baking Pam) a 12 cup Bundt pan or two large loaf pans. Add 2 tablespoons of cake flour to the blueberries and toss to coat. Add about half the batter to the pan and sprinkle with ⅓ of the blueberries. Cover with more batter, then more blueberries and repeat.
  • Bake for 1 hour 45 minutes at 300°F.
  • Cool ½ hour then remove to a platter and cool completely.
  • For the glaze combine 2 cups confectioners' sugar with the juice of 1 lemon or more until desired consistency. Drizzle over the cooled cake. Garnish with lemon zest if desired.