Beer makes batters better, meat more tender, and sauces more flavorful.
Blueberry Cream Cheese Pound Cake
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- #64132
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 package (18.25 ounce size) yellow cake mix
1 package (3.4 ounce size) instant vanilla pudding mix
1/4 cup white sugar
1/4 cup water
3/4 cup vegetable oil
3 eggs
1 package (8 ounce size) cream cheese, at room temperature
1 can (16.5 ounce size) blueberries, drained, juice reserved
1 cup confectioners' sugar
directions
Preheat oven to 350 degrees F. Grease and flour a 10 inch Bundt pan.
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.
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.
Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 24, 2008
This cake was sooo delicious! Moist and just sweet enough. I made a few modifications due to the ingredients available to me in my pantry...first, I used two cups of fresh blueberries in place of the canned; second, since I didn't have any juice left over from canned blueberries, I replaced that ingredient with fresh squeezed lemon juice and made a lemon glaze for the cake. It was phenomenal! Our whole family loved it, and I was asked where I got the recipe! Thanks for sharing! :)