Blueberry Cream Cheese Pound Cake II

Name: Blueberry Cream Cheese Pound Cake II
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 10
Cuisine: Global
Ingredients: 17 blueberries, drained, juice reserved; 237 milliliters confectioners sugar; 227 grams package cream cheese, room temperature; 3 eggs; 96 grams package instant vanilla pudding mix; 177 milliliters vegetable oil; 59 milliliters water; 59 milliliters white sugar; 517 grams package yellow cake mix

Blueberry Cream Cheese Pound Cake II requires about 1 hour and 5 minutes from start to finish. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains around 5g of protein, 27g of fat, and a total of 532 calories. This recipe serves 10. If you have vegetable oil, water, eggs, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

Ingredients you will need

All Purpose Flour

Equipment you will use

Kugelhopf Pan

Oven

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.

Ingredients you will need

Cream Cheese