Red White and Blueberry Cream Cheese Poundcake
By
Kathie Carr
@kathiecc
1
This is a really good poundcake recipe dessed up for the 4th of July. It was a real hit when I served it about 2 years ago but I didn't get a picture then.
The original recipe for Cream Cheese Blueberry Pound Cake came from my Mom. I added the fresh berries and made it a 4th of July dessert.
You can use any color frosting drizzle and any fresh fruit in center.
The picture is of the original version I made recently with light blue frosting so I adjusted the color to black and white to give you a better idea of what the cake will look like before the berries are placed in the center.
The original recipe for Cream Cheese Blueberry Pound Cake came from my Mom. I added the fresh berries and made it a 4th of July dessert.
You can use any color frosting drizzle and any fresh fruit in center.
The picture is of the original version I made recently with light blue frosting so I adjusted the color to black and white to give you a better idea of what the cake will look like before the berries are placed in the center.
Ingredients
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1 pkg(18.25 ounce) white cake mix
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1 pkg(3.4 ounce) instant vanilla pudding mix
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1/4 csugar
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1/4 cwater
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3/4 cvegetable oil
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3 largeeggs
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1 pkg(8 ounce) cream cheese, room temperature
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1 can(s)(16.5 ounce) blueberries, drained (not pie filling but canned berries)
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1 cpowdered sugar
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2 Tbspmilk
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1 cfresh blueberries
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1 cfresh strawberries
How to Make Red White and Blueberry Cream Cheese Poundcake
- Preheat oven to 350 degrees. Generously 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 the drained canned blueberries by hand. Pour batter into prepared pan. - Bake in the preheated oven for 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, combine confectioners' sugar with 2 tablespoons milk. Drizzle over cooled cake.
Mix fresh blueberries and strawberries. Pour berries into center hole of bundt cake.
Store cake in refrigerator.
About Red White and Blueberry Cream Cheese Poundcake
Course/Dish: Cakes
