Blueberry Cream Cheese Pound Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A good way to use up some extra blueberries you may have on hand. Enjoy Ingredients:
1(2 layer) yellow cake mix |
1 (3.4 oz. pkg) vanilla instant pudding |
1/4 c. granulated sugar |
1/4 c. water |
3/4 c. veg. oil |
3 eggs |
1 (8 oz.) cream cheese, room temperature |
1 can (l6.5 oz.) blueberries, drained, and juice reserved |
1 cup confectioner' s sugar |
Directions:
1. Preheat oven to 350. 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 medium speed. Stir in blueberries. Pour batter into prepared pan.
5. Bake in the preheated oven 50 to 60 minutes or until a toothpick
6. inserted into the center of the cake comes out clean. Let cool in pan
7. for 10 minutes, then turn out onto a wire rack and cool completely.
8. Make glaze: in a small bowl, combined confectioner' s sugar with 2
9. tablespoons of the reserved blueberry juice. Drizzle over cake.
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