Sweet Southern Blueberry Wine Cake

As we were going to a wine tasting dinner and I had volunteered to bring dessert... and I happened to have a bottle of Blueberry Wine on hand, I made a blueberry wine cake!  There's a local winery, located in Calabash, NC, that produces this blueberry wine.  You would think that the wine is sweet, but it's not... it's actually quite good.  I am collecting bottles of this blueberry wine because I love the labels & am doing crafts with them (can you think of another good reason to drink wine?)!  There's one for Southport, one for Calabash, one for Ocean Isle Beach, one for Holden Beach, and even some local restaurants sport their own labels... i.e., Yacht Basin Eatery. 

1 (18.25 ounce) package French Vanilla cake mix

1 (3 ounce) package blackberry fusion jello

3 large eggs

1/3 cup vegetable oil

1 cup blueberry wine

1/3 cup water

For glaze:

3 cups confectioners’ sugar

1 (3-ounce) package cream cheese, softened

¼ cup blueberry wine (more if needed for consistency)

*Optional: ¼ cup sweetened shredded coconut

DIRECTIONS:

Preheat oven to 350 degrees.  Grease & flour a 10-inch Bundt pan

    (or a 13/9 sheet cake pan)

In a large mixing bowl, blend together cake mix and jello.  Add eggs, oil, blueberry wine and water.  Beat on low speed until blended.  Scrape bowl and beat 3-4 minutes on medium speed.  Pour batter into prepared pan

Bake in preheated oven for 40-45 minutes (Bundt pan) or 30-35 minutes sheet cake pan; or until a toothpick inserted into the center of the cake comes out clean.  Pour ½ of the glaze over the cake while it’s still warm.  After the cake has fully cooled, top with the remaining glaze.

To make the glaze:

  In a small mixing bowl, beat together the softened cream cheese, confectioners’ sugar, blueberry wine., and coconut until creamy and of desired consistency.  If necessary, add a little more wine.