Roxy Posted October 29, 2008 Share Posted October 29, 2008 Blueberry Cream Cheese Pound Cake: 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 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. Quote Link to comment
armed1 Posted November 4, 2008 Share Posted November 4, 2008 One Word...AWESOME...Thank You So Much For The Recipie My New Favorite... Quote Link to comment
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