Red White and Blueberry Cream Cheese Poundcake
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.
1 pkg(18.25 ounce) white cake mix
1 pkg(3.4 ounce) instant vanilla pudding mix
3/4 cvegetable oil
1 pkg(8 ounce) cream cheese, room temperature
1 can(s)(16.5 ounce) blueberries, drained (not pie filling but canned berries)
1 cpowdered sugar
1 cfresh blueberries
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.