Back when I was pregnant with my daughter, Violet, I prepared all the food for my own baby shower. (No, I didn't have to, I wanted to!) And oh, the food I made! Mountains of goodies. Enough for an army. This recipe for Blueberry Cream Cheese Pound Cake made the list, and it was absolutely scrumptious.
Blueberry Cream Cheese Pound Cake
16 servings
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/4 cup white sugar
1/4 cup water
3/4 cup vegetable oil
3 eggs
1 (8 ounce) package cream cheese, room temperature
1 (16.5 ounce) can blueberries, drained, juice reserved
1 cup confectioners' sugar
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. 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.
3. 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.
4. 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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Ali B. is the food editor for Blissfully Domestic. She also blogs at her personal website, Divine Domesticity.
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Oh, we LOVE blueberries. This sounds wonderful. I am so glad I checked out BD, this morning, to get this special treat!