Name: Blueberry Cream Cheese Pound Cake II
Prep time: 5 min
Cook time: 5 min
Yield: 16
Ingredients: Yellow cake mix - 1 (18.25 ounce) package; Instant vanilla pudding mix - 1 (3.4 ounce) package; White sugar - ¼ cup; Water - ¼ cup; Vegetable oil - ¾ cup; Eggs - 3; Cream cheese, room temperature - 1 (8 ounce) package; Blueberries, drained, juice reserved - 1 (16.5 ounce) can; Confectioners' sugar - 1 cup

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Blueberry Cream Cheese Pound Cake II

1. Yellow cake mix - 1 (18.25 ounce) package

2. Instant vanilla pudding mix - 1 (3.4 ounce) package

3. White sugar - ¼ cup

4. Water - ¼ cup

5. Vegetable oil - ¾ cup

6. Eggs - 3

7. Cream cheese, room temperature - 1 (8 ounce) package

8. Blueberries, drained, juice reserved - 1 (16.5 ounce) can

9. Confectioners' sugar - 1 cup

How to cook deliciously - Blueberry Cream Cheese Pound Cake II

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

2. Stage

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. Stage

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. Stage

Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.