Shelly's Recipe

BLUEBERRY LEMON CREAM CHEESE POUND CAKE

Category: Cakes from Cake Mixes

1 (18.25 oz) pkg yellow or lemon cake mix
1 (3.4 oz) pkg vanilla or lemon instant pudding mix
1/4 cup sugar
3 large eggs
1 (8 oz) pkg cream cheese, softened
3/4 cup vegetable oil
1/4 cup water
1 tsp vanilla extract
2 tsp grated lemon peel
1 1/2 cups fresh blueberries
1 cup confectioners sugar
2 tbsp lemon juice**

Preheat oven to 350. Grease and flour a 10 inch Bundt pan.

In a large bowl, combine the cake mix, pudding mix, and sugar. Make a well in the center and add the eggs, cream cheese, oil, vanilla and water. 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 pan. 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. Let cool in pan for 10-15 minutes, then turn out onto a wire rack and cool completely.

Mix the confectioners sugar and lemon juice and pour over the cooled cake. **Can substitute freshly squeezed orange juice and orange zest for lemon.