Lemon Blueberry Pound Cake

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 (18 1/2 ounce) box lemon cake mix (see note below)
• 1 (3 1/2 ounce) box instant lemon pudding mix
• 1/4 cup granulated sugar
• 1/2 cup water
• 3/4 cup vegetable oil
• 3 large eggs
• 8 ounces cream cheese, at room temperature
• 1 (16 1/2 ounce) can blueberries, rinsed and drained well
• 1 cup confectioners' sugar
• 2 tablespoons fresh lemon juice

Recipe

• 1 note-i use duncan hines because they do not have pudding in the mix as do the betty crocker and pillsbury brands.
• 2 if you are using another brand, make sure it does not have pudding already in the mix or the texture may not be the same.
• 3 preheat oven to 350.
• 4 grease and flour a 10-inch bundt pan (or use baker's joy as i do).
• 5 in a large bowl, stir together the cake mix, pudding mix and sugar.
• 6 make a well in the center and add the water, oil, eggs and cream cheese.
• 7 beat on low speed until blended.
• 8 scrape bowl.
• 9 beat on medium speed for 2 minutes.
• 10 (this will be a fairly thick batter.) gently stir in the blueberries.
• 11 pour batter into prepared pan.
• 12 bake for 50 to 60 minutes, or until top is golden brown and cake tester inserted in center comes out clean.
• 13 let cool in pan 10 minutes, then turn out on wire rack and cool completely.
• 14 glaze: in a small bowl, combine sugar and lemon juice to make light glaze.
• 15 drizzle over cooled cake.
• 16 this is not a heavy glaze.