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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Blueberry Cream Cheese Pound Cake Recipe

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This recipe for Blueberry Cream Cheese Pound Cake is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package yellow cake mix
¼ cup white sugar
¼ cup water
¾ cup vegetable oil
3 eggs
8 ounce cream cheese, softened
3.4 ounce package instant vanilla pudding mix
16.5 ounce can blueberries, drained, juice reserved

1 cup confectioners' sugar
Directions:
Directions:
Preheat oven to 350º F. Grease and flour a 10 inch Bundt pan. In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 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. Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.

 

 

 

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