EASY Blueberry Cream Cheese Pound Cake
Ingredients
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1/2 cup water
- 1/2 cup applesauce
- 1/4 cup olive oil
- 3 eggs
- 8 ounces (Fat Free) cream cheese, room temperature
- 3/4 cup blueberries
- 1 cup confectioners' sugar
- 1 Tablespoon Milk
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, cream cream cheese, oil, water. Add eggs and applesauce, mix well. Add cake mix and pudding mix. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Fold in the blueberries. 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 Icing: In a small bowl, combine confectioners' sugar with milk. Drizzle over cooled cake.
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