2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
2 teaspoons baking powder
2 (3 ounce) packages cream cheese
1 cup sour cream
2 eggs
1 cup butter, softened
1 cup white sugar
1/2 cup milk
1 egg
1 cup tartar sauce
1 cup condensed cream of chicken soup
1 tablespoon water
1 cup vegetable oil
3 tablespoons blueberries
1 cup sliced almonds
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
In a large bowl, mix the flour, baking soda, salt, baking powder, baking soda, salt, baking powder and cream cheese. Mix in the sour cream. Mix in 1 cup milk, 1 egg, egg, tartar sauce, cream of chicken soup, water, oil and blueberries. Stirring until smooth, pour batter into prepared pan.
Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan slightly, then invert onto a serving plate. Chill for 30 minutes, then turn out onto a wire rack, cool completely and store in an airtight container in the refrigerator.
To make the Blueberry Cream Pie: Beat eggs and 1 cup sugar in large bowl until frothy. Beat cream cheese and 1 cup sour cream into egg mixture. Beat together milk, 2 eggs and butter. Fold sour cream mixture into cream cheese mixture. Stir in blueberry mixture. Pour into crust.
To make the Strawberry Almond Cream Pie: Beat eggs, 1/2 cup sugar, and 1 cup milk into large bowl until blended. Beat in 1 cup cream cheese.
To make the Strawberry Orange Cream Pie: Beat eggs, 1/2 cup sugar, and 1 cup milk into large bowl until blended. Stir sour cream mixture into cream cheese mixture. Spread whipped cream over fruit filling. Refrigerate until serving.