BLUEBERRY POUND CAKE

from Carolyn Baker

1 8-oz package cream cheese

1/2 cup vegetable oil

1 pkg. instant vanilla pudding

1 yellow cake mix

4 eggs beaten

2 tsp. vanilla

2 cups blueberries (can be frozen, just thaw)

Mix together and place in a greased bundt pan and bake until knife comes clean, about 60 minutes at 350 degrees. Flip onto baking rack and let cool for 20 minutes. Before serving, drizzle powdered sugar frosting on it.