Blueberry Cream Cheese Pound Cake

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.

• Ready In: 1 hr 10 mins
• Serves: 12-16

Ingredients

• Cake

• 1 (18 1/4ounce) package  yellow cake mix
• 1 (3 1/2ounce) package vanilla instant 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 1/2ounce) can blueberries, drained, juice reserved

• Glaze

• 1  cup confectioners' sugar
• 2  tablespoons  blueberry juice

Directions

1. Preheat oven to 350 degrees F.
2. Grease and flour a 10 inch Bundt pan.
3. In a large bowl, stir together cake mix, pudding mix and sugar.
4. Make a well in the center and pour in water, oil, eggs and cream cheese.
5. Beat on low speed until blended.
6. Scrape bowl, and beat 4 minutes on medium speed.
7. Stir in the blueberries.
8. Pour batter into prepared pan.
9. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
11. Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons (plus more if necessary) reserved juice from the blueberries.
12. Drizzle over cooled cake.