Bueberry Cream Chesse Cake

1 Yellow Cake Mix
4 Eggs
1/2 C Sugar
1/4 C Vegetable Oil
1/2 C Milk
1 tsp Almond Extract (I prefer vanilla)
1 8oz pkg Cream Cheese (softened)
1 1/2 C Blueberries (fresh or frozen)
1 Tbsp. Flour
Powdered sugar  & a tiny bit of milk for glaze

Preheat oven to 350 degrees. In large bowl, combine cake mix, eggs, milk, oil, sugar & almond/vanilla extract. Beat on low until blended. Add cream cheese & beat on medium for 2 minutes. In small bowl, toss blueberries with flour to coat. GENTLY stir blueberries into batter. Pour batter into greased & floured bundt cake pan & bake for 50-55 minutes or until cake tester comes out clean. Cool in pan for 10 mins, then turn onto serving platter. Dust with powdered sugar if desired.

**You may use sugar-free cake mix instead of regular. **

**I decided to use fresh blueberries & added a bit of sugar to the flour coating for my berries. Makes them a little less tart!**

**I actually created a "glaze" to go on top in place of powdered sugar. Combine powdered sugar with tiny bits of milk until desired consistency is reached (I like mine the consistency of thick syrup).**