|
Recipe Blueberry Cream Cheese Pound Cake II (Cake)
Home Cooking Recipes
Required Ingredients:
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant vanilla 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 (16.5 ounce) can blueberries, drained, juice reserved
-
- 1 cup confectioners' sugar
Preparing/Cooking:
- 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 10 minutes, then turn out onto a wire rack and cool completely.
- Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries.
- Drizzle over cooled cake.
Back to Recipes
|
|