red white and blueberry cream cheese poundcake

Name: Red White and Blueberry Cream Cheese Poundcake
Prep time: 15 min
Cook time: 1 h
Yield: 12
Ingredients: 1 package(s) (18.25 ounce) white cake mix; 1 package(s) (3.4 ounce) instant vanilla pudding mix; 1/4 cup(s) sugar; 1/4 cup(s) water; 3/4 cup(s) vegetable oil; 3 large eggs; 1 package(s) (8 ounce) cream cheese, room temperature; 1 can(s) (16.5 ounce) blueberries, drained (not pie filling but canned berries); 1 cup(s) powdered sugar; 2 tablespoon(s) milk; 1 cup(s) fresh blueberries; 1 cup(s) fresh strawberries

(2 RATINGS)

119 Pinches 1 Photo

Kathie Carr

North Liberty, IN

Updated on May 27, 2012

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.

Rate

prep time 15 Min

cook time 1 Hr

method ---

yield 12 serving(s)

Ingredients

1 package (18.25 ounce) white cake mix
1 package (3.4 ounce) instant vanilla pudding mix
1/4 cup sugar
1/4 cup water
3/4 cup vegetable oil
3 large eggs
1 package (8 ounce) cream cheese, room temperature
1 can (16.5 ounce) blueberries, drained (not pie filling but canned berries)
1 cup powdered sugar
2 tablespoons milk
1 cup fresh blueberries
1 cup fresh strawberries

How To Make red white and blueberry cream cheese poundcake

Step 1

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.

Step 2

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.
Step 3

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.
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