Blueberry Cream Cheese Pound Cake

This is the dessert I served for the 4th. Everyone loves it here. We top it with strawberries and whipped cream, like a strawberry shortcake.

Blueberry Cream Cheese Pound Cake

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

Preheat oven to 350 degrees. Grease and flour a 10" 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 center of the cake, comes out clean. Let cool in pan for 10 minutes,
then turn out onto serving plate and cool completely.

Make the glaze by combining confectioners' sugar with 2 tbsp's reserved
juice from the blueberries. Drizzle over cooled cake

(We like eating ours like a strawberry shortcake, instead. Topped with strawberries, no glaze)