Blueberry Lemon Cream Cheese Pound Cake
Posted by: Elaine Mon, 12 Jul 2004, at 11:13 a.m.
1 – 18.25 oz. package Yellow Cake Mix
1/4 Cup Sugar
3 Large Eggs
1 – 8 oz. Package of Cream Cheese, softened
1/2 Cup Canola Oil
1 Tsp. Vanilla Extract
2 Tsp. Lemon Juice
2 Tsp. Grated Lemon Peel
1 1/2 Cups Fresh Blueberries
1 Cup Confectioner’s Sugar
2 Tab. Lemon Juice
Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan.
In a large bowl, combine the cake mix and sugar. Make a well in the center and
add the eggs, cream cheese, oil, vanilla and lemon juice. Beat on low speed
until blended. Scrape bowl, add the grated lemon zest and beat 4 minutes on
medium speed. Stir in the blueberries by hand. Pour batter into the prepared
Bake in the in the 325 degree oven for 40-45 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.
Mix the confectioner’s sugar and lemon juice and pour over the cooled cake. Can
substitute freshly squeezed orange juice and orange zest for lemon.