Lemon and Blueberry Pound Cake

• 250g PHILADELPHIA Block 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
• 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. Gradually beat in the eggs, one at a time, beating well after each addition.
2. SIFT in flour and fold in almond meal and rind. 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.
3. BAKE at 180°C for 1 hour or until cooked through. Cool on a wire rack before icing.

Lemon Icing

1. COMBINE the icing sugar, butter, rind and sufficient juice to make a soft icing. Drizzle over the cooled cake and serve.