Roxy Posted October 15, 2009 Share Posted October 15, 2009 Blueberry Cream Cheese Pound Cake: **Important-best to use a stand-up mixer. The batter is very, very thick and regular mixer can't handle it 1-(18.25 oz.) Yellow Cake Mix 1- (3.4 oz.) pig. Instant Pudding Mix 1/4 cup white sugar 1/4 cup water 3/4 cup vegetable oil 3 eggs 1-(8-oz.) pkg. Cream Cheese, room temperature 1-(16.5 oz.) can Blueberries, drained, juice reserved 1 cup Confectioners’ Sugar **If the icing looks too thin, use more Confectioners’ Sugar and Blueberry Juice. 1. Preheat oven to 350 degrees. Grease and flour a 10 in. 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 T. reserved juice from the blueberries. Drizzle over cooled cake. Quote Link to comment
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