Blueberry Lemon Cream Cheese Pound Cake

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 10
• 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 1 (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

Recipe

• 1 preheat oven to 350 degrees; grease and flour a 10 inch bundt pan.
• 2 in a large bowl, combine the cake mix, pudding mix, and sugar.
• 3 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.
• 4 stir in the blueberries by hand then pour batter into the prepared pan, smoothing top.
• 5 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.
• 6 let cool in pan for 10 minutes, then carefully turn out onto a wire rack and cool completely.
• 7 mix the confectioner's sugar and lemon juice and pour over the cooled cake.