Lemon and Blueberry Pound Cake

• 250g block PHILADELPHIA Cream Cheese, softened
• 250g butter
• 1 1/3 cups caster sugar
• 4 eggs, lightly beaten
• 1 1/4 cups self-raising flour
• 100g almond meal
• grated rind of 1 lemon
• 1 cup blueberries Whole Foods 3 For $10.00 thru 02/09
• Lemon Icing
• 2 cups icing sugar
• 1 tablespoon softened butter
• 2 teaspoons grated lemon rind
• lemon juice

1. Beat the Philly*, butter and sugar with an electric mixer until thick and creamy.
2. Gradually beat in the eggs, one at a time, beating well after each addition.
3. Sift in flour and fold in almond meal and rind.
4. Spoon half the mixture into a greased fluted ring pan top with half the berries, add remaining mixture, then lightly push in the remaining berries.
5. Bake at 180C for 1 hour or until cooked through.
6. Cool on a wire rack before icing.
7. Lemon Icing: Combine the icing sugar, butter, rind and sufficient juice to make a soft icing.
8. Drizzle over the cooled cake and serve.

philadelphia cream cheese, butter, caster sugar, eggs, flour, almond meal, lemon, blueberries, lemon icing, icing sugar, butter, lemon rind, lemon juice

Taken from www.kraftrecipes.com/recipes/lemon-blueberry-pound-cake-103892.aspx (may not work)