Blueberry Cream Cheese Pound Cake

Submitted by Juenessa

"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: 1hr 10mins
• Ingredients: 10
• Serves: 12-16

ingredients

• Cake

• 1 (18 1/4 ounce) package yellow cake mix
• 1 (3 1/2 ounce) 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 1/2 ounce) 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.

Reviews

[Baby Kato]

What a great cake. It rose beautifully, it's tall and majestic looking. My husband's favorite cakes are blueberry pound cake and cheesecake, so your recipe is perfect. I made it for Christmas Dinner tomorrow. The cake smelled incredible while it was cooking. I have snuck little crumbs off of it, they taste incredible. I can't wait for tomorrow to have a nice big piece with a strong coffee. We opted not to use the glaze. Thanks for sharing.