Blueberry Cream Cheese Pound Cake

8 oz. cream cheese
1 1/2 C. (3 sticks) butter
3 C. granulated sugar
6 eggs
3 C. all-purpose flour
1 tsp. vanilla extract
1 tsp. lemon extract
1 C. frozen blueberries


Cream together the cream cheese, butter and sugar. Add the eggs, one at a time, beating well after each egg. Add the flour, one-cup at a time, beating well after each cup. Add vanilla and lemon extracts; beat well. Fold in the blueberries. Pour the batter into a greased and floured Bundt pan. Bake at 350 degrees for 30 minutes, and then turn the oven down to 325 degrees and bake for another 50 minutes. Test the cake, and bake a little longer if needed.