This cake is so moist and easy! It is delicious served as a coffee cake or as a dessert. The blueberry glaze makes it a very pretty cake, too.
Blueberry Cream Cheese Pound Cake II
- 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.