Blackberry Pound Cake

I made this yesterday and it is very yummy! My mom gave me the recipe. It is a pretty easy cake to make and it takes advantage of in season fruit! Enjoy!

Blackberry Pound Cake
Sheila Elaine Lemley Orndorff Galford, my mom

Ingredients:

8 oz of cream cheese
2 sticks margarine or butter
2 cups sugar
2 cups flour
1 tbsp vanilla extract
6 eggs
2 tsp baking powder
Blackberries (2 cups)
Directions:

Bake in preheated 350 degree oven for 1 hour if the bundt pan is not coated with Silverstone or some other non-stick product, if the pan is coated with one of those products, bake in a 325 degree oven for 1 hour and 10 minutes.

Mix the flour and baking powder in a separate bowl, set aside. Using an electric mixer cream margarine/butter and cream cheese, then add the sugar a little at a time, about 1/4 cup each time. Then alternate flour and eggs, mix until all is well blended. Add vanilla, mix well.

Take bundt pan grease and flour or use joy baking spray, then pour in half of batter, place a layer of blackberries on top of this layer, then place remainder of batter on top of berries, last cover this layer with berries (I used approximately 1 cup of berries on top of each layer).

I have also used blue berries in place of blackberries. This is a very moist cake and should be stored in the refrigerator to keep it from molding.