Roxy
Starter
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.
**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.