Lemon Blueberry Pound Cake - cooking recipe

Ingredients

1 (18 1/2 ounce) box lemon cake mix (see note below)
1 (3 1/2 ounce) box instant lemon pudding mix
1/4 cup granulated sugar
1/2 cup water
3/4 cup vegetable oil
3 large eggs
8 ounces cream cheese, at room temperature
1 (16 1/2 ounce) can blueberries, rinsed and drained well
GLAZE
1 cup confectioners' sugar
2 tablespoons fresh lemon juice

Preparation

NOTE-I use Duncan Hines because they do not have pudding in the mix as do the Betty Crocker and Pillsbury brands.
If you are using another brand, make sure it does not have pudding already in the mix or the texture may not be the same.
Preheat oven to 350.
Grease and flour a 10-inch Bundt pan (or use Baker's Joy as I do).
In a large bowl, stir together the cake mix, pudding mix and sugar.
Make a well in the center and add the water, oil, eggs and cream cheese.
Beat on low speed until blended.
Scrape bowl.
Beat on medium speed for 2 minutes.
(This will be a fairly thick batter.) Gently stir in the blueberries.
Pour batter into prepared pan.
Bake for 50 to 60 minutes, or until top is golden brown and cake tester inserted in center comes out clean.
Let cool in pan 10 minutes, then turn out on wire rack and cool completely.
GLAZE: In a small bowl, combine sugar and lemon juice to make light glaze.
Drizzle over cooled cake.
This is not a heavy glaze.