blueberry bundt cake

Categories
None
Yield
1 Servings
MeasureIngredient
1 pack (8-oz) cream cheese; softened
½ cup Vegetable oil
Eggs
Box yellow cake mix
Box (small) vanilla instant pudding mix
2 teaspoons Vanilla
1 can Blueberries; drained
¾ cup Water

I made this cake this week...not exactly low-cal, but it was unbelievably good, at least I thought so. I got the recipe from the Prodigy bulletin board, and I'm sorry that I don't have a more exact source. But it is TNT, and will most definitely be again! The recipe was a bit vague, so I'll write what I did, and the few minor changes/additions I made. See my note at the end.

Mix all ingredients, except for blueberries, together well. Fold in blueberries. Pour into a bundt pan and bake at 350.

Notes: (including glaze at the end) I sprayed the pan with Pam and it was a non-stick bundt pan. It needed it...either that or I'm sure greasing and flouring would work too. However, do what works best for you, because my pan is new, and with PAM I never have a problem... cakes just slip out...but this seemed a bit stubborn. I had to tap fairly hard on the top of the pan to loosen it. It didn't break, and came out in one piece, except for a small bit where the tube was that didn't show, and while the cake was hot it was moist enough to pat back into place. So, just a warning that this could be one of the more difficult to get out... especially because where the blueberries tended to sit was delicate. I wouldn't wait more than 10 minutes to get it out of the pan though.

Also, I didn't just mix it. I put it in my electric mixer and beat it for about 1½ minutes...or until the lumps of cream cheese disappeared. I used a 12-cup bundt pan. I wouldn't recommend anything smaller. The cake filled up that pan and went pretty high over the edge, and just made it! A 10-inch tube pan would work well too.

I baked it for about 50 minutes. That seemed to work for me...a knife (I use a turkey lacing metal thingy) inserted in center should come out clean.

I let it cool in the pan on a rack for about 10 minutes. I then put the rack on the top of the cake and turned the whole thing over and knocked on it until it came out. While it was hot it seemed pretty delicate, but when it cooled the cake was pretty firm.

Also, I didn't have canned blueberries...I used a pint (minus a handful from earlier that day :) ) that I tossed with some flour to coat before folding them in. I don't know what the difference would be in using canned, but this came out pretty good..would probably try the canned when the blues aren't in season. I do have to admit that most of the blueberries did sink to the bottom of the pan, although there were a few that stayed suspended.

I might one day try, instead of folding in the berries, to sprinkle them on top after I put the batter in the pan. If anyone has any hints on how to keep them from sinking like that, I'd appreciate the input! Last but not least: It is wonderful just the way it is...has a wonderful, rich flavor. But I also made a glaze with about a cup (maybe a bit more) of confectioner's sugar, ¼ tsp almond extract, 1 teaspoon or so of amaretto, and water until I got it to glaze consistency. After glazing the cooled cake, I sprinkled some chopped almonds on top before it dried.

By the way...For some reason I cannot stand the taste of artificial almond extract...and I found some natural extract. This is not an advertisement...I do not work for this place...only buy from them! But I thought I'd share it...someone here on the list did a while back, and I called for their mail-order catalogue and have purchased spices from them...and now would not buy anywhere else. You can buy in small to large quantities, their selection and prices are excellent (almost half what I would spend in the supermarket...most of the spices have a small size, about the size of the McCormick's small bottles, that run between 89 cents to $2 and change...can't beat that!) and the quality is unbelievable.

Especially their China Cassis cinnamon..which was what the person who posted about it here recommended, and I tried that, along with other things. The company is called Penzys, Ltd., and they are located in WI. The number is 414-679-7207. If you call they will send a free catalogue, which is wonderful. It gives very detailed descriptions of the products, pictures, and has recipes also. Everyone I know who's seen my catalogue has called to be on their mailing list. Have fun! Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@... (DEBORAH EPSTEIN) on Jul 24, 1997

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