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Blueberry Cream Cheese Cake


8 ounces cream cheese

½ cup vegetable oil

4 eggs

1 box yellow cake mix

1 box instant vanilla pudding

2 teaspoons vanilla extract

2-2½ cups fresh or frozen blueberries

Powdered sugar


Preheat oven to 350 degrees and coat a bundt pan with nonstick cooking spray. In a large bowl, combine cream cheese and vegetable oil. Add eggs one at a time, mixing well after each addition. Add yellow cake mix, instant vanilla pudding, and vanilla extract. (Batter will be thick.) Stir in blueberries. Transfer batter to prepared pan and bake for 1 hour. Let cool slightly, then invert pan onto a plate to release cake. Dust with powdered sugar.

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