Blueberry Cream Cheese Pudding Cake

Rich and gooey, full of blueberries.Starts with a cake mix and goes from there. Slightly different from the other blueberry pound cakes already posted. Works with frozen unthawed or fresh blueberries. The glaze is optional at my house.

• Ready In: 1 hr 10 mins
• Yields: 1 bundt cake

Ingredients

• 18 1⁄2 ounces  yellow  butter recipe cake mix
• 1 (3 1/2ounce) package vanilla instant pudding mix
• 8  ounces cream cheese, softened
• 4  eggs
• 1⁄2 cup  vegetable oil
• 2  cups blueberries

• Glaze

• 3  tablespoons butter, softened
• 1 1⁄2 cups confectioners' sugar
• 3  tablespoons half-and-half
• 1  teaspoon vanilla

Directions

1. Preheat oven to 350 degrees.
2. Grease and flour bundt pan.
3. In a large bowl mix cream cheese until fluffy.
4. Add one egg at a time until well blended.
5. Beat in vanilla pudding mix, oil and cake mix.
6. Beat for 4 minutes on low speed.
7. Fold in blueberries.
8. Bake for 1 hour.
9. GLAZE:
10. Blend all ingredients together on medium speed until well blended.
11. Turn cake onto serving platter.
12. Pour glaze over hot cake.