Blueberry Cream Cheese Pound Cake
A moist, sweet pound cake studded with blueberries and topped with a blueberry glaze.
Equipment
- 12 Cup Bundt Pan (10 inch)
Ingredients
- 18.25 ounce package yellow cake mix
- 3.4 ounce package instant vanilla pudding mix
- ¼ cup white sugar
- ¼ cup water
- ¾ cup vegetable oil
- 3 eggs
- 8 ounce cream cheese ,room temperature
- 15 ounce can whole blueberries in light syrup* drained, juice reserved
- 1 cup confectioners’ sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a plate and cool completely.
- Make Glaze: In a small bowl, combine confectioners’ sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.
Notes
*I have found whole canned blueberries by the brand Oregon Fruit Products (15 ounce).
If fresh or frozen blueberries were used, you may have to dredge them in flour and come up with an alternative glaze. You would be winging it as I have not tried this and this recipe is specifically for canned blueberries.
Recipe from Allrecipes.com
Nutrition
Serving: 1sliceCalories: 383kcalCarbohydrates: 56gProtein: 3gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 45mgSodium: 333mgPotassium: 77mgFiber: 1gSugar: 40gVitamin A: 241IUVitamin C: 0.2mgCalcium: 94mgIron: 1mg
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