Ingredients
-
1
-
1
-
1/4
-
3
-
1
-
3/4
-
1/4
-
1
-
1/2
-
2
-
1 1/2
-
1
-
2
-
-
Directions
Blueberry Lemon Cream Cheese Pound Cake, I’ve made this one before and had lost the recipe Found it again in a recipe group emailing today HURRAY!! This is really good; moist and flavorful, sweet yet tangy Make sure to use the glaze; it adds that extra zip to the cake , This turned out more like a coffee cake than pound cake but it was excellent! It was super moist and very flavorful Will definitely make this one again , I doubled the amount of blueberries, 3 cups Also used about 1/2 cup fresh lemon juice and 6 TBS of lemon zest, it was delicious and got rave review at a family picnic
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees; Grease and Flour a 10 Inch Bundt Pan. |
|
2
Done
|
in a Large Bowl, Combine the Cake Mix, Pudding Mix, and Sugar. |
|
3
Done
|
Make a Well in the Center and Add the Eggs, Cream Cheese, Oil, Extracts and Water; Beat on Low Speed Until Blended; Scrape Bowl, Add the Grated Lemon Zest and Beat 4 Minutes on Medium Speed. |
|
4
Done
|
Stir in the Blueberries by Hand Then Pour Batter Into the Prepared Pan, Smoothing Top. |
|
5
Done
|
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. |
|
6
Done
|
Let Cool in Pan For 10 Minutes, Then Carefully Turn Out Onto a Wire Rack and Cool Completely. |
|
7
Done
|
Mix the Confectioner's Sugar and Lemon Juice and Pour Over the Cooled Cake. |
