Blueberry Cream Cheese Pound Cake II |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 1 |
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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 (18.25 ounce) package yellow cake mix |
1 (3.4 ounce) package instant vanilla 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 (16.5 ounce) can blueberries, drained, juice reserved |
1 cup confectioners' sugar |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan.
3. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.
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