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Blueberry Cream Cheese Pound Cake II
Blueberry Cream Cheese Pound Cake II
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Prep Time:
5 minutes
Cook Time:
60 minutes
Total Time:
65 minutes
Blueberry pudding cake with cream cheese, baked in a Bundt pan and drizzled with a vibrant blueberry glaze for a moist and delicious treat.
Ingredients:
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 0.25 cup white sugar
  • 0.25 cup water
  • 0.75 cup vegetable oil
  • 1 (8 ounce) package cream cheese, room temperature
  • 1 (16.5 ounce) can blueberries, drained, juice reserved
  • 1 cup confectioners' sugar
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare a 10-inch Bundt pan by greasing and flouring it.
  • Combine cake mix, pudding mix, and sugar in a large bowl. Create a well in the center and add water, oil, eggs, and cream cheese. Mix on low speed until combined. Scrape the sides of the bowl and beat for 4 minutes on medium speed. Gently fold in the blueberries. Transfer the batter to the prepared pan.
  • Place the cake in a preheated oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  • Prepare Glaze: Mix confectioners' sugar and 2 tablespoons of reserved blueberry juice in a small bowl. Pour the glaze over the cooled cake.

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