Lemon Blueberry Pudding Pound Cake

"If you love the combo of lemon and blueberries, you're sure to enjoy this cake! It is slightly tart, not too sweet with a light, moist texture for a pound cake. I adapted this from a recipe at All recipes.com."
 
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Ready In:
1hr 10mins
Ingredients:
10
Yields:
1 bundt cake
Serves:
12-16
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ingredients

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directions

  • NOTE-I use Duncan Hines because they do not have pudding in the mix as do the Betty Crocker and Pillsbury brands.
  • If you are using another brand, make sure it does not have pudding already in the mix or the texture may not be the same.
  • Preheat oven to 350.
  • Grease and flour a 10-inch Bundt pan (or use Baker's Joy as I do).
  • In a large bowl, stir together the cake mix, pudding mix and sugar.
  • Make a well in the center and add the water, oil, eggs and cream cheese.
  • Beat on low speed until blended.
  • Scrape bowl.
  • Beat on medium speed for 2 minutes.
  • (This will be a fairly thick batter.) Gently stir in the blueberries.
  • Pour batter into prepared pan.
  • Bake for 50 to 60 minutes, or until top is golden brown and cake tester inserted in center comes out clean.
  • Let cool in pan 10 minutes, then turn out on wire rack and cool completely.
  • GLAZE: In a small bowl, combine sugar and lemon juice to make light glaze.
  • Drizzle over cooled cake.
  • This is not a heavy glaze.

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