Blueberry Cream Cheese Pound Cake

8 ounces cream cheese
1 1/2 cups (3 sticks) butter
3 cups granulated sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup 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 F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another 50 minutes. Test the cake, and bake a little longer if needed.

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