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Blueberry Lemon Cream Cheese Pound Cake




Source of Recipe


Internet


List of Ingredients




1 - 18.25 oz. package Yellow or Lemon Cake Mix
1 - 3.4 oz. package Vanilla or Lemon Instant Pudding Mix
1/4 Cup Sugar
3 Large Eggs
1 - 8 oz. Package of Cream Cheese, softened
3/4 Cup Canola Oil
1/4 Cup Water
1 Tsp. Vanilla Extract
2 Tsp. Grated Lemon Peel
1 ½ Cups Fresh Blueberries
1 Cup Confectioner's Sugar
2 Tab. Lemon Juice

Recipe



Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan.

In a large bowl, combine the cake mix, pudding mix, and sugar. Make a well in the center and add the eggs, cream cheese, oil, vanilla and water. Beat on low speed until blended. Scrape bowl, add the grated lemon zest and beat 4 minutes on medium speed. Stir in the blueberries by hand. Pour batter into the prepared pan. Bake in the in the 350 degree oven for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10-15 minutes, then turn out onto a wire rack and cool completely. Mix the confectioner's sugar and lemon juice and pour over the cooled cake. **Can substitute freshly squeezed orange juice and orange zest for lemon.