blueberry cream cheese pound cake ii

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 5 mins Cook Time: 1 hr

Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan.
• 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.
• 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 a wire rack and cool completely.
• make glaze: in a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. drizzle over cooled cake.