Blueberry Cream Cheese Pound Cake I

Blueberry Cream Cheese Pound Cake I

235 Reviews 17 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    2 h 35 m
prissycat
Recipe by  prissycat

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 10-inch bundt pan

Directions

  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.

Share It

Reviews (235)

Rate This Recipe
naples34102
144

naples34102

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!

SANDYMAGS
66

SANDYMAGS

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!

Sweetness14445
40

Sweetness14445

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.

More Reviews

Similar Recipes

Cream Cheese Pound Cake III
(741)

Cream Cheese Pound Cake III

Cream Cheese Pound Cake I
(473)

Cream Cheese Pound Cake I

Blueberry Cream Cheese Pound Cake II
(212)

Blueberry Cream Cheese Pound Cake II

Blueberry Pound Cake
(195)

Blueberry Pound Cake

Cream Cheese Pound Cake II
(94)

Cream Cheese Pound Cake II

Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting
(86)

Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting

Nutrition

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

Top

<

previous recipe:

Cream Cheese Pound Cake III

>

next recipe:

Blueberry Cream Cheese Cake