Blueberry Cream Cheese Pound Cake
1 (18.25 oz) package yellow cake mix
1 (3.4 oz) package instant vanilla pudding mix
1/4 cup white sugar
1/4 cup water
3/4 cup vegetable oil
1 tsp vanilla extract
1 (8 oz) package cream cheese, room temperature
1 (16.5 oz) can blueberries, drained, juice reserved
1 cup confectioners' sugar
Preheat oven to 350 degrees. 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