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Blueberry Cream Cheese Pound Cake


Blueberry Cream Cheese Pound Cake


(Recipe from Arkansas Living, March 2017)
Ingredients:
1 8oz package cream cheese, softened
1/2 cup vegetable oil
1 yellow butter cake mix
1 3oz package instant vanilla pudding mix
4 eggs, beaten
2 teaspoons vanilla extract
2 cups blueberries, fresh or frozen

 Directions:
1.) Pre-heat oven to 325 degrees Fahrenheit
2.) Lightly spray Bundt pan with cooking spray and dust with flour
3.) Combine cream cheese and oil in medium bowl. Beat with mixer until smooth and creamy
4.) Add cake mix, pudding mix, eggs, and vanilla. Beat at medium speed until blended
5.) Fold in blueberries (batter should be thick)
6.) Spoon into prepared pan. Bake around 60 minutes or until toothpick comes out clean
7.) Cool cake in pan on wire rack 20 mins. Remove cake from pan and cool completely on wire rack
Topping: Sprinkle powdered sugar or make glaze with 3/4 cup powdered sugar and 1 tablespoon grape juice.

 Enjoy!
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Comments

  1. MarilynMarch 30, 2017 at 12:03 PM

    Can't wait to try this. It sounds perfect for a finger food at church!

    ReplyDelete

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