Blueberry Lemon Cream Cheese Pound Cake - cooking recipe

Ingredients

1 (18 1/4 ounce) package lemon cake mix (can use a yellow cake mix instead)
1 (3 1/2 ounce) package vanilla instant pudding mix or (3 1/2 ounce) package instant lemon pudding mix
1/4 cup sugar
3 large eggs
1 (8 ounce) package cream cheese, softened
3/4 cup vegetable oil
1/4 cup water
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 teaspoons grated lemon peel
1 1/2 cups fresh blueberries
1 cup confectioners' sugar
2 tablespoons lemon juice

Preparation

Preheat oven to 350 degrees; grease and flour a 10 inch Bundt pan.
In a large bowl, combine the cake mix, pudding mix, and sugar.
Make a well in the center and add the eggs, cream cheese, oil, extracts and water; beat on low speed until blended; scrape bowl, add the grated lemon zest and beat 4 minutes on medium speed.
Stir in the blueberries by hand then pour batter into the prepared pan, smoothing top.
Bake in the in the 350 degree oven for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let cool in pan for 10 minutes, then carefully turn out onto a wire rack and cool completely.
Mix the confectioner's sugar and lemon juice and pour over the cooled cake.