Blueberry Bundt Cake

"Quick and easy as well as tasty Blueberry Bundt Cake"
 
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photo by heartshapedpan photo by heartshapedpan
photo by heartshapedpan
photo by heartshapedpan photo by heartshapedpan
photo by heartshapedpan photo by heartshapedpan
photo by lorenlou photo by lorenlou
photo by lorenlou photo by lorenlou
Ready In:
40mins
Ingredients:
7
Yields:
1 Bundt Cake
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ingredients

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directions

  • Mix cake mix, oil, eggs, cream cheese and vanilla pudding on medium speed (mixture will be very thick).
  • Fold in blueberries; pour in Bundt cake pan.
  • Bake at 350 degrees for 30 minutes or until done.
  • Icing: Mix blueberry juice and 2 cups confectioners sugar and pour over cake while hot.

Questions & Replies

  1. how do drain canned blueberries
     
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Reviews

  1. Oh my, this cake was outstanding. I made it for a ladies brunch. It had an intense blueberry flavor. The texture of the cake was very, very moist and melt in your mouth delicious. I didn't measure the amount of blueberry juice I used for the glaze, I just added it in until I got the consistency I wanted. Turned out perfect. Thanks 1Steve.
     
  2. A terrific and easy cake- I used tofutti cream cheese in place of the real thing, and it was delicious. Forget about making the frosting with the bluebery juice-there is too much juice and all that happens is that you get sugary blueberry juice. I used 2 cups powdered sugar and added a few tablespoons of blueberry juice to produce a wonderful glaze. I also made it with a dusting of powdered sugar.
     
  3. Used a lemon cake mix because I love lemon and blueberry. It was amazing and got rave reviews from all who tried it.
     
  4. I was trying to use up some blueberries I had in the freezer, and gave this recipe a test run. It was very good, and easy. I added about 1/8 cup of cake mix to the blueberries before mixing them in, so they wouldn't drop to the bottom of the pan. I also had to bake this for almost an hour, not the 30 minutes as posted. All in all, worthy of a repeat!
     
  5. This was excellent!! I used fresh blueberries. "It will be thick" is an understatement - I almost burned up my mixer! So to offset that, I splashed in some half and half until it loosened up some. Since I wasn't using canned berries, I just made a glaze from confectioner's sugar, milk, and almond extract. Also, it took about double the time to cook - about an hour. The results are very worth it, though!
     
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