Ingredients

• 1/3 cup Blueberries
• 1/4 cup Granulated Sugar

• 1 block Cream Cheese 8 oz, at room temperature
• 3 sticks Butter room temperature
• 1 box Lemon Instant Pudding Mix 3.4 oz package
• 2 1/2 cups Granulated Sugar
• 6 Eggs room temperature
• 3 cups Unbleached White All-Purpose Flour

• 3 Tbsp Milk
• 1 cup Powdered Sugar

Instructions

1. Preheat oven to 325°F.
2. Spray Bundt pan with cooking spray and set aside.
3. In a small bowl combine blueberries and 1/4 cup granulated sugar.
4. Mix and mash the berries until sugar is dissolved and you have created a syrup-like consistency with berry chunks; set aside.
5. Add cream cheese and butter to large mixing bowl and beat together on medium-high until smooth.
6. Slowly add in instant pudding powder and sugar and beat again until light and fluffy.
7. Reduce mixer speed and add in eggs, one at a time, mixing until just incorporated.
8. On low speed, add flour one cup at a time until just incorporated.
9. Transfer half the batter into the bottom of the prepared pan.
10. Add in prepared berry mixture.
11. Top with remaining cake batter.
12. Bake 80-85 minutes or until toothpick test is clean.
13. Cool in the pan for 15-20 minutes before turning out onto wire rack to continue cooling.
14. Prepare glaze by combining milk and confectioner's sugar and whisking until smooth.
15. Drizzle over cake: serve and enjoy!