Eggless Orange Cream Cheese Pound Cake with Blueberry swirl

For the Vanilla cake:

225 gm plain flour
2 tsp baking powder
1 tsp baking soda/ sodium bicarbonate
1 tin/400gm sweetened condensed milk
110 gm/1 stick butter
200 ml (7 fl oz/ 3/4  cup) milk
4 tbsp yogurt
2 tsp good quality vanilla extract
110 gm cream cheese
1/4 cup blueberry preserve
zest from one orange

Method:
Prepare a bundt pan by greasing and flouring well.
In a mixing bowl, assemble the flour, baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform.
In a bowl assemble the butter, cream cheese and the condensed milk and beat until the mixture is combined, about a couple of minutes.
Mix in the yogurt and beat again.
Pour in the milk and vanilla and beat until the mixture is well mixed.
Stir in the flour mixture and mix with the legs of the hand mixer before starting to beat again. This will prevent the flour from getting dispersed outside the mixing bowl.
Beat until the mixture is uniform and smooth and there are no lumps.
This shouldn’t take more than a couple of minutes with an electric hand mixer/beater. Be careful not to over beat as this tends to make the batter stiff which might result into a harder textured cake.
Pour the batter into the cake tin and bake for an hour at 150 degree centigrade.