Blueberry Lemon Pound Cake

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Katy 4

Using Pillsbury cake mix, you can omit the pudding and the lemon cake mix brightens up the flavors. The sugar was unnecessary, too. The blueberry juice turns the glaze an unappetizing blue, so I prefer milk.

Modified from: Blueberry Cream Cheese Pound Cake II

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Ingredients

1 h 5 m servings
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Original recipe yields 12 servings

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, combine the cake mix, 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, milk and lemon extract. Drizzle over cooled cake.

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