Blueberry Cream Cheese Pound Cake II

Ingredients

• 1 package yellow cake mix , 18.25 ounce
• 1 package instant vanilla pudding mix , 3.4 ounce
• 0.25 cups white sugar
• 0.25 cups water
• 0.75 cups vegetable oil
• 3 eggs
• 1 package cream cheese , 8 ounce
• 1 can blueberries , 16.5 ounce
• 1 cup confectioners' sugar

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

2. 2

   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 blueberries. Pour batter into prepared pan.

3. 3

   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.

4. 4

   Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.