Blueberry Cream Cheese Pound Cake

1 package (16 ounces) pound cake mix, divided
1-1/2 cups fresh blueberries
5 ounces cream cheese, softened
2 eggs
3/4 cup milk
Powdered sugar (optional)

Preheat oven to 350°F. Grease 9×5×2-inch loaf pan. Place 1/4 cup cake mix in medium bowl; add blueberries and toss until well coated. Beat cream cheese in large bowl 1 minute on medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add remaining cake mix alternately with milk, beginning and ending with cake mix, beating well after each addition. Beat 1 minute on medium speed or until light and fluffy. Fold blueberry mixture into batter. Pour mixture into prepared pan. Bake 55 to 60 minutes or until wooden pick inserted into center comes out clean. Cool in pan on wire rack 10 minutes. Remove cake to wire rack; cool completely. Lightly sprinkle top with powdered sugar, if desired.

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