Blueberry Cream Cheese Pound Cake |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 16 |
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This cake is so moist and easy! It is delicious served as a coffee cake or as a dessert. The blueberry glaze makes it a very pretty cake, too. Ingredients:
1 (18 1/4 ounce) package yellow cake mix |
1 (3 1/2 ounce) package vanilla instant pudding mix |
1/4 cup white sugar |
1/4 cup water |
3/4 cup vegetable oil |
3 eggs |
1 (8 ounce) package cream cheese, room temperature |
1 (16 1/2 ounce) can blueberries, drained, juice reserved |
1 cup confectioners' sugar |
2 tablespoons blueberry juice |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 10 inch Bundt pan.
3. In a large bowl, stir together cake mix, pudding mix and sugar.
4. Make a well in the center and pour in water, oil, eggs and cream cheese.
5. Beat on low speed until blended.
6. Scrape bowl, and beat 4 minutes on medium speed.
7. Stir in the blueberries.
8. Pour batter into prepared pan.
9. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
11. Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons (plus more if necessary) reserved juice from the blueberries.
12. Drizzle over cooled cake.
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