Blueberry Cream Cheese Pound Cake

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/4 cup white sugar
1/4 cup water
3/4 cup vegetable oil
3 eggs
1 (8 ounce) package cream cheese, room temperature
1 (16.5 ounce) can blueberries, drained, juice reserved
1 cup confectioners' sugar

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a
10 inch Bundt pan.

In a large bowl, stir together cake mix, pudding mix and sugar.
Make a well in the center and pour in water, oil, eggs and cream
cheese. Beat on low speed until blended. Scrape bowl, and beat 4
minutes on medium speed. Stir 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 Glaze: In a small bowl, combine confectioners' sugar with 2
tablespoons reserved juice from the blueberries. Drizzle over cooled
cake.


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