Blueberry Cream Cheese Pound Cake II recipe
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Ingredients
- 1 (18.25 ounce) package yellow cake mix 1 (3.4 ounce) package instant vanilla pudding mix ¼ cup white sugar ¼ cup water ¾ 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
Nutrition Info
- 382.1 caloriescarbohydrate: 48.5 gcholesterol: 50.9 mgfat: 19.9 gfiber: 0.8 gprotein: 3.8 gsaturatedFat: 5.5 gservingSize: -sodium: 353.5 mgsugar: 35.3 gtransFat: : -unsaturatedFat: : -
Directions Blueberry Cream Cheese Pound Cake II
Directions
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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 onto 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.