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Pound: Blueberry Lemon Pound Cake




Source of Recipe


Karin Calloway


List of Ingredients




1 box lemon cake mix
8 ounces cream cheese, softened
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
½ teaspoon lemon extract
1 cup frozen blueberries
½ cup fresh lemon juice
2 cups confectioners sugar
Additional confectioners sugar, for garnish


Recipe



Preheat oven to 350 degrees. Butter and flour a bundt pan, shaking out the excess, and set aside.

Combine cake mix, cream cheese, oil and eggs in a large bowl and beat with an electric mixer until fluffy, approximately 3 minutes. Stir in vanilla and lemon extracts and fold in the blueberries. Pour into the prepared pan and bake 1 hour, until a toothpick inserted in the center comes out clean.

Place the cake, still in the pan, on a cooling rack. Punch holes in the cake using a metal or bamboo skewer. Combine the lemon juice and confectioners sugar and pour over the top. Cool cake completely in the pan. Invert cake onto a plate and dust with powdered sugar.

Makes 10 to 16 servings.