| | Directions | | Preheat oven to 325°. Lightly spray a 9" tube or bundt pan with nonstick cooking spray and dust with flour. Combine cream cheese and oil in a medium bowl; beat with a mixer at high speed until smooth and creamy. Add cake mix, pudding , eggs and vanilla. Beat at medium speed until blended. Fold in berries. (Batter will be thick.) Spoon batter into prepared pan. Bake 60 minutes, or until a wooden toothpick inserted in center comes out clean. Cool cake in pan on wire rack 20 minutes. Remove from pan and cool completely on a wire rack. Sprinkle with powdered sugar before serving. |
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| Ingredients | | - |  | 1 package cream cheese, softened (8 oz pkg) |
| - | | 1/2 cup vegetable oil |
| - | | 1 package yellow butter cake mix (18 ounce pkg) |
| - | | 1 package instant vanilla pudding mix (3 oz pkg) |
| - | | 4 eggs, beaten |
| - | | 2 teaspoons vanilla extract |
| - | | 2 cups fresh blueberries |
| - | | Powdered sugar, optional |
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