Blueberry Cream Cheese Pound Cake I

Blueberry Cream Cheese Pound Cake I

238 Reviews 17 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    2 h 35 m
Recipe by  prissycat

“This recipe is so easy and is so good! Great for breakfast with a cup of coffee, or for dessert.”

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Adjust Servings

Original recipe yields 1 10-inch bundt pan



  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
  2. In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in blueberries. Pour batter into prepared pan.
  3. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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Reviews (238)

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Before I even made this I knew my biggest challenge would be to camouflage the characteristic artificial taste of a yellow cake mix. I used an extra 1/2 tsp. of vanilla and substituted melted butter for the vegetable oil to give it a buttery flavor. To compensate for the moistness I knew would be lost by using butter, I also added 2 T. of vegetable oil. I used a full pint of blueberries. Most of that tell-tale cake mix was gone, the butter added rich flavor, the addition of 2 T. of oil contributed the moistness I was after, and the cake was just bursting with plump, fresh blueberries. I used a specialty, swirled Bundt pan and the cake was just beautiful as well as delicious. I drizzled the cake with a shiny, white glaze of 2 c. powdered sugar, 1/2 tsp. vanilla, 1 T.corn syrup and 2 T. hot water. A commercial bakery couldn't have turned out a finer cake!



This cake was delicious. It disappeared quickly. I used the vanilla cake mix as recommended by previous users. I also baked at 350 for 55 minutes. I coat the blueberries with flour before adding to batter. This keeps them from all falling to the bottom of the cake! Great Recipe! I am making again today!



AMAZING recipe. I have made this two ways. French Vanilla Mix, 2 cups blueberries, and baked at 350 for about 45 minutes. I used vanilla glaze recipe from this site, glazed it, and put vanilla shells around the bottom. RAVE reviews. I also did this adding some cinnamon and 2 cups diced apples (instead of blueberries). I coated the apples in brown sugar, white sugar, flour and nutmeg before adding them to mix. After baking, dusted the top with cinnamon and sugar.

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Amount Per Serving (16 total)

  • Calories
  • 281 cal
  • 14%
  • Fat
  • 16.4 g
  • 25%
  • Carbs
  • 30.5 g
  • 10%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 267 mg
  • 11%

Based on a 2,000 calorie diet



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Cream Cheese Pound Cake III


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Blueberry Cream Cheese Cake