Blueberry Cream Cheese Pound Cake II

Blueberry Cream Cheese Pound Cake II

216
prissycat 1

"This cake is so moist and easy! It is delicious served as a coffee cake or as a dessert. The blueberry glaze makes it a very pretty cake, too."

Ingredients 1 h 5 m {{adjustedServings}} servings 382 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 48.5g
  • 16%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 354 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan.
  3. Bake in the preheated oven for 50 to 60 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.
  4. Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.
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Reviews 216

  1. 250 Ratings

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LOHWA
7/12/2003

This was a very rich and yummy cake. I used frozen blueberries and since I did not have the leftover juice, I just made a glaze from powdered sugar and milk. It was a hit!

ARWILSON
8/1/2005

This cake has everything. Totally delicious! I used a white cake mix, fresh blueberries, and put a lemon glaze on top. Wonderful!

DAYBREAKFIVE
2/3/2004

I thought the cake was very tasty. I served this to my mother in law who liked it very much. We did make one change to the recipe I used lemon cake mix and instead of BLUE icing I added lemon juice. Nice flavour combination.