Blueberry Chevre-and-Cream Cheese Pound Cake

Hats off to Dee Williams, who submitted this recipe to Hometown Recipes in the American Profile magazine. I don’t usually make dishes that are a combination of package mixes, but this one works and it has lots of good ingredients. It was perfect for a group treat we had to come up with this morning. And it has blueberries and chevre. Bingo. What could be better?


4 ounces of cream cheese, softened

4 ounces of chevre, softened

1/2 cup vegetable oil

1 18-ounce yellow cake mix

1 3-ounce instant vanilla pudding mix

4 eggs, beaten

2 tsp vanilla extract

2 Cups blueberries

Powdered sugar (optional)


Preheat oven to 325 degrees F. Lightly spray 9-inch tube or bundt pan with nonstick cooking spray and dust with flour.

Combine cream cheese, chevre and oil in medium bowl, beat with a mixer at high speed until smooth and creamy (mine never got to the creamy stage, but it worked out fine!)

Add cake mix, pudding mix, eggs and vanilla. Beat at medium speed until blended. Fold in berries by hand. Batter will be very thick. Spoon batter into prepared pan.

Bake cake for 60 min, or until wooden toothpick inserted into center comes out clean.

Cool cake in pan on wire rack 20 min. Remove from pan and cool completely on wire rack. Sprinkle with powdered sugar before serving.

Makes 16 – 20 slices.


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