1 pk (8-oz) cream cheese;
-softened
1/2 c Vegetable oil
4 Eggs
1 Box yellow cake mix
1 Box (small) vanilla instant
-pudding mix
2 ts Vanilla
1 cn Blueberries; drained
3/4 c 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 1 1/2 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, 1/4 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.
Yields
1 Servings