Community Pick
Blueberry Bundt Cake
photo by heartshapedpan
- Ready In:
- 40mins
- Ingredients:
- 7
- Yields:
-
1 Bundt Cake
ingredients
- 1 box yellow cake mix
- 1⁄3 cup oil
- 3 eggs
- 1 (8 ounce) box cream cheese
- 1 (3 1/2 ounce) box instant vanilla pudding
- 1 can blueberries, drained (save juice for icing)
- 2 cups confectioners' sugar
directions
- Mix cake mix, oil, eggs, cream cheese and vanilla pudding on medium speed (mixture will be very thick).
- Fold in blueberries; pour in Bundt cake pan.
- Bake at 350 degrees for 30 minutes or until done.
- Icing: Mix blueberry juice and 2 cups confectioners sugar and pour over cake while hot.
Reviews
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Oh my, this cake was outstanding. I made it for a ladies brunch. It had an intense blueberry flavor. The texture of the cake was very, very moist and melt in your mouth delicious. I didn't measure the amount of blueberry juice I used for the glaze, I just added it in until I got the consistency I wanted. Turned out perfect. Thanks 1Steve.
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A terrific and easy cake- I used tofutti cream cheese in place of the real thing, and it was delicious. Forget about making the frosting with the bluebery juice-there is too much juice and all that happens is that you get sugary blueberry juice. I used 2 cups powdered sugar and added a few tablespoons of blueberry juice to produce a wonderful glaze. I also made it with a dusting of powdered sugar.
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I was trying to use up some blueberries I had in the freezer, and gave this recipe a test run. It was very good, and easy. I added about 1/8 cup of cake mix to the blueberries before mixing them in, so they wouldn't drop to the bottom of the pan. I also had to bake this for almost an hour, not the 30 minutes as posted. All in all, worthy of a repeat!
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This was excellent!! I used fresh blueberries. "It will be thick" is an understatement - I almost burned up my mixer! So to offset that, I splashed in some half and half until it loosened up some. Since I wasn't using canned berries, I just made a glaze from confectioner's sugar, milk, and almond extract. Also, it took about double the time to cook - about an hour. The results are very worth it, though!
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RECIPE SUBMITTED BY
Steve P.
United States