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Blueberry Lemon Cream Cheese Pound Cake




Source of Recipe


internet






List of Ingredients



• 1 18.25 oz. package Yellow Cake Mix
  
• 1/4 Cup Sugar
  
• 3 Large Eggs
  
• 1 8 oz. Package of Cream Cheese -- softened
  
• 1/2 Cup Canola Oil
  
• 1 Tsp. Vanilla Extract
  
• 2 Tsp. Lemon Juice
  
• 2 Tsp. Grated Lemon Peel
  
• 1 1/2 Cups Fresh Blueberries
  
• 1 Cup Confectioner's Sugar
  
• 2 tablespoons Lemon Juice
  






Instructions



1. Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan.
   
2. In a large bowl, combine the cake mix and sugar. Make a well in the center and add the eggs, cream cheese, oil, vanilla and lemon juice. 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.
   
3. Bake in the in the 325 degree oven for 40-45 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.
   
   
4. 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.