2nd attempt at the Lemon Blueberry Cream Cheese Cake.... Boy is it Yummy to the Tummy!

 

 

Lemon Blueberry Cream Cheese Pound Cake:

15 drops of Doterra Lemon Essential Oil

1-8oz pkg cream cheese, nuked in 2-45 second increments and stir until smooth

1 pkg frozen blueberries- unsweetened

1 Betty Crocker Pound Cake Mix

2 eggs

1 stick Lactose Free Blue Bonnet

2/3 water or milk(I used Hiland Lactose Free 2% from Reasors.)

Equipment:

 

Mixing bowl

Spatula

Cookie Sheet

Silicone bundt pan

Cake/pie server

Pam or generic equal

Serving Plate

Knife

Cooling Rack

Instructions:

Preheat your oven to 350 degrees. While your oven is preheating, in your mixing bowl combine the cream cheese, blueberries,cake mix, eggs, lactose free blue bonnet, and water or milk, until completely incorporated, and set aside.

Spray your bundt pan liberally and place on the cookie sheet.

Put your batter in the bundt pan, and put in oven for 55 minutes. Do the toothpick test, and if the toothpick comes out clean, turn out onto a cooling rack to cool completely.

Serve with your favorite frozen treat or fall beverage.