Subj : Blueberry Lemon Cream Cheese Pound Cake
To   : All
From : Mojo
Date : Wed Jun 01 2016 11:03 pm

Blueberry Lemon Cream Cheese Pound Cake

Ingredients

1 (18.25-ounce) package lemon cake mix
1 (3.5-ounce) package instant lemon pudding mix
¬ cup sugar
3 large eggs
1 (8-ounce) package cream cheese, room temperature
_ cup vegetable oil
¬ cup water
1 teaspoon vanilla extract
« teaspoon lemon extract
2 teaspoons grated lemon peel
1« cups fresh blueberries
1 cup confectioner's sugar
2 tablespoons lemon juice


Directions

1. Preheat oven to 350 degrees Fahrenheit. Grease and flour a 10-inch bundt
pan.

2. In a stand mixer fitted with the paddle attachment, combine cake mix,
pudding mix, and sugar. Make a well in center and add eggs, cream cheese. oil,
extracts, and water. Mix on low speed until blended, scraping bowl as needed.
Add zest, and beat 4 minutes on medium speed. 

3.Fold in blueberries using a rubber spatula. Pour into prepared pan; smooth
top.

4. Bake for 50 to 60 minutes, until a toothpick inserted into center comes out
with a few moist crumbs.

5. Let cool in pan for 10 minutes, then remove from pan, and let cool on a wire
rack completely.

6. Mix confectioner's sugar with lemon juice. Drizzle over cooled cake. Let
glaze set. Serve.
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