Blueberry Cream Cheese Pound Cake
CATEGORIES
INGREDIENTS
  • 1 (18.25 oz) package yellow cake mix
  • 1 (3.4 oz) package instant vanilla pudding mix
  • 1/4 cup white sugar
  • 1/4 cup water
  • 3/4 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 (8 oz) package cream cheese, room temperature
  • 1 (16.5 oz) can blueberries, drained, juice reserved
  • 1 cup confectioners' sugar
DIRECTIONS
  1. Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, stir together cake mix, pudding mix and sugar. Make
  3. a well in the center and pour in water, oil, eggs and cream cheese.
  4. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on
  5. medium speed. Stir in the blueberries. Pour batter into prepared pan.
  6. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick
  7. inserted into the center of the cake comes out clean. Let cool in pan
  8. for 10 minutes, then turn out onto a wire rack and cool completely.
  9. Make Glaze: In a small bowl, combine confectioners' sugar with 2
  10. tablespoons reserved juice from the blueberries. Drizzle over cooled
  11. cake.