Blueberry Cream Cheese Bundt Cake
1 yellow cake mix
1 (3.4 oz. pkg) vanilla instant pudding
1/4 c. granulated sugar
1/4 c. water
3/4 c. veg. oil
1 (8 oz.) cream cheese, room temperature
1 can (l6.5 oz.) blueberries, drained, and juice reserved
1 cup confectioner’s sugar
Preheat oven to 350. 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 blueberries. Pour batter into prepared pan.
Bake in the preheated oven 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, combined confectioner’s sugar with 2 tablespoons of the reserved blueberry juice. Drizzle over cake.
Makes 14 to 16 servings