Monday, July 18, 2011

Blueberry Cream Cheese Pound Cake with Lemon Icing

Blueberries are one of my very favorite things. I promise you it won't last long.

1 box Kroger Butter Recipe Cake Mix
3 eggs
2/3 cup evaporated milk
1 1/2 sticks butter or margarine, melted
3.5 ounce box Vanilla Instant Pudding and Pie Filling
1 (8 ounce) package cream cheese, softened
1/3 cup water
1 cup fresh blueberries
1 cup walnut pieces

In a mixing bowl combine cake mix, pudding mix, and eggs. Mix well with mixer. Add milk and melted margarine, cream cheese and water and continue mixing. Batter will be thick. Fold in blueberries and walnut pieces. Spray your cake pan well. Cook in preheated 350 degrees oven for 55 to 60 minutes until center is cooked. Let stand for 15 to 20 minutes before removing from pan.

1/2 cup lemon juice
2 teaspoons vanilla
3 cups (more or less) confectionery sugar

Mix ingredients in a small pan over low heat on the stove stirring with a whisk until melts and desired consistency. Punch holes in cake with toothpick and pour glaze over cake. Use any remaining glaze to pour over individual pieces.

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