TESTED & PERFECTED BLUEBERRY LEMON CREAM CHEESE POUND CAKE Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
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 (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 1 1?2 cups fresh blueberries 1 cup confectioners' sugar 2 tablespoons lemon juice
DIRECTIONS
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, extracts 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 then pour batter into the prepared pan, smoothing top. 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 minutes, then carefully turn out onto a wire rack and cool completely. Mix the confectioner's sugar and lemon juice and pour over the cooled cake.
by: JanetB-KY
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