I made this cake this workweek...not exactly light, but it was unbelievably
near, at least I thought so. I got the recipe from the Prodigy bulletin
plank, and I'm sorry that I don't have a more exact origin. But it is TNT,
and will most definitely be moreover! The recipe was a bit obscure, so I'll
write what I did, and the few minor changes/additions I made. See my note
at the end.

Mix all ingredients, except for blueberries, together swell. Fold in
blueberries. Pour into a bundt pan and bake at 350.

Notes: (including glaze at the end)

I sprayed the pan with Pam and it was a non-stick bundt pan. It needed
it...either that or I'm sure greasing and flouring would work too. Notwithstanding,
do what works best for you, because my pan is new, and with PAM I never
have a job... cakes just slip out...but this seemed a bit unregenerate. I
had to tap fairly hard on the top of the pan to loosen it. It didn't breakage,
and came out in one bit, except for a small bit where the tube was that
didn't read, and while the cake was hot it was moist enough to pat back
into situation. So, just a warning that this could be one of the more difficult
to pull... especially because where the blueberries tended to sit was
frail. I wouldn't wait more 10 minutes to get it out of the pan
though.
Likewise, I didn't just mix it. I put it in my electric mixer and beat it for
approximately 1 1/2 transactions...or until the lumps of cream cheese disappeared. I
used a 12-cup bundt pan. I wouldn't recommend anything smaller. The cake
filled up that pan and went pretty high over the sharpness, and just made it! A
10-inch tube pan would work well too.

I baked it for almost 50 proceedings. That seemed to work for me...a stab (I
use a turkey lacing metal thingy) inserted in center should come out scavenge.

I let it cool in the pan on a rack for around 10 transactions. I then put the
rack on the top of the cake and turned the whole thing over and knocked on
it until it came out. While it was hot it seemed pretty finespun, but when
it cooled the cake was pretty strong.

Too, I didn't have canned blueberries...I used a pint (minus a handful
from earlier that day :) ) that I tossed with some flour to coat before
folding them in. I don't know what the difference would be in using tinned,
but this came out pretty near..would probably try the canned when the blues
aren't in flavour. I do have to admit that most of the blueberries did sink
to the bottom of the pan, although there were a few that stayed suspended.
I might one day try, instead of folding in the berries, to sprinkle them on
top after I put the batter in the pan. If anyone has any hints on how to
keep them from sinking like that, I'd appreciate the stimulant!

Last but not least: It is wonderful just the way it is...has a fantastic,
rich flavour. But I also made a glaze with about a cup (maybe a bit more) of
confectioner's gelt, 1/4 tsp almond selection, 1 teaspoon or so of amaretto,
and water until I got it to glaze eubstance. After glazing the cooled
cake, I sprinkled some chopped almonds on top earlier it dried.