This cake is beyond delicious. Both times I’ve made this for family gatherings, it disappeared so quickly that not everyone was able to try it…which means I’ll have to make it again. Might be a conspiracy!
This is made with french vanilla cake mix, lemon pudding mix, blueberries and cream cheese in the batter. It has a pound cake texture, but very moist…and the lemond pudding mix gives it a hint of lemon flavor, so it’s not overpowering the blueberries. The blueberry glaze is an added bonus. I use this silicone bundt pan…which makes it SO much easier to get the cake out of the pan after baking.
Blueberry Pound Cake Recipe:
1 box Duncan Hines french vanilla cake mix
1 small box instant lemon pudding mix
1/4 cup white sugar
8 oz. cream cheese
3/4 cup vegetable oil
1/4 cup water
1 teaspoon vanilla
(1) 16.5 oz. can of blueberries, drained, juice reserved
1 cup powdered sugar
Grease bundt pan and preheat oven to 350 degrees. In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in center and pour in water, oil, eggs and cream cheese. Beat on medium speed with electric mixer until well-blended. Scrape bowl and beat 4 minutes at medium speed. Stir in the blueberries, pour batter into pan. Bake for 50-60 minutes, cool in pan for 10 minutes, then turn out on wire rack to cool completely.
Glaze: In small bowl, combine powdered sugar and 2 tablespoons blueberry juice, drizzle over cooled cake.