Thursday, July 25, 2013

Blueberry Lemon Cream Cheese Pound Cake

· 1 (18 1/4 ounce) package lemon cake mix (can use a yellow cake mix instead)
· 1 (3 1/2 ounce) package vanilla instant pudding mix or 1 (3 1/2 ounce) package instant lemon pudding mix
· 1/4 cup sugar
· 3 large eggs
· 1 (8 ounce) package cream cheese, softened
· 3/4 cup vegetable oil
· 1/4 cup water
· 1 teaspoon vanilla extract
· 1/2 teaspoon lemon extract
· 2 teaspoons grated lemon peel (zest)
· 1 1/2 cups fresh blueberries
· 1 cup confectioners' sugar
· 2 tablespoons lemon juice

1. Preheat oven to 350 degrees; grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine the cake mix, pudding mix, and sugar.
3. Make a well in the center and add the eggs, cream cheese, oil, extracts and water; beat on low speed until blended; scrape bowl, add the grated lemon zest and beat 4 minutes on medium speed.
4. Stir in the blueberries by hand then pour batter into the prepared pan, smoothing top.
5. 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.
6. Let cool in pan for 10 minutes, then carefully turn out onto a wire rack and cool completely.
7. Mix the confectioner's sugar and lemon juice and pour over the cooled cake.

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