Raise your hand if you believe pound cake is a gift straight out of Heaven?
Raise your hand if you believe pound cake can brighten even the dreariest of days?
Raise your hand if you believe pound cake causes cellulite?
I would have to answer with a resounding “Yes!” to all of the above (unfortunately, I answer the last question from experience.)
In my early twenties, after a particularly difficult day at the office,I discovered a product at the grocery store which, over time, became a little bit of a guilty obsession. It was sold in this tidy little white box, its buttery aroma evident even through its packaging and well,it completed me. Okay, that might be a slight over-exaggeration but if this product unclogged toilets and killed bees I could possibly see myself marrying it.
The object of my adoration?
Entenmann’s Pound Cake. The dirty devil.
My unhealthy obsession with this dessert not only increased my grocery budget but also increased my waist size. Once my’fat’ jeans began evolving into ‘everyday’ jeans I knew that my love affair with this delectable dessert would have to end. I had to strike pound cake from every future grocery list and try to forget it ever existed.
And then I found this recipe. And the monkey on my back reared its ugly little monkey head. And I slapped the monkey upside the head and said, “Down boy. It uses cake mix! I’ll be fine.” I mean, how good could it possibly be? The recipe doesn’t even call for butter.
It’s good. Really good. Yes, it has the Trifecta ofsugar, oil and *ahem* cream cheese, but…it also has blueberries. Did you know they are considered a “Super Food?” So, I’m actually doing your heart a favor. Yep. That’s my story and I’m sticking to it.
So, go ahead and give this recipe a try. And, please do not neglect the Vanilla Glaze. Forgoing it’s sugary sweetness would be like reading an amazing book and stopping just short of the last chapter, or patronizing the Thunder from Down Under and leaving before the encore. It just wouldn’t make sense.
Blueberry Pound Cake with Vanilla Glaze
- 1 (18.25 oz) Butter Yellow or French Vanilla cake mix
- 1/4 cup white sugar
- 3 eggs
- 1 (8 oz) package cream cheese, room temperature
- 1/2 cup vegetable oil
- 1 tsp. vanilla extract
- 1 pint blueberries, fresh or frozen (tossed in a little bit of flour to keep them from sinking)
- Preheat oven to 325 degrees. Spray 10 inch bundt pan liberally with Pam Baking Spray (or be all Betty Crocker and do the grease and flour bit.)
- In a large bowl, stir together cake mix and sugar. Form a well in the center of mixture and pour in eggs, oil and vanilla. Begin beating on low speed, adding in cream cheese. Scrape sides of bowl and continue beating at medium speed for 4 additional minutes. Fold in blueberries. Pour into bundt pan.
- Bake in preheated oven for 45-55 minutes, or until a toothpick inserted in center of cake comes out clean. Let cool in pan before turning out onto plate.
- Pour glaze over cooled cake, recipe below.
- 1 1/2 cups powdered sugar
- 2 1/2 Tbs. milk
- 1/8 tsp of salt
- 1/4 tsp. vanilla extract
- 1 tsp. butter
- Melt butter over medium-low heat and add the rest of the ingredients. Whisk until smooth and cook until reaches desired consistency.