Blueberry Cream Cheese Pound Cake II

Blueberry Cream Cheese Pound Cake II

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."


1 h 5 m servings 382 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 48.5g
  • 16%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 354 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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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  1. 251 Ratings


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!

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

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 ju...

Awesome cake! I subsituted the vanilla pudding for Cheesecake pudding, I used the French Vanilla cake mix as suggested. I also subsituted the oil for applesauce and used fat free cream cheese. ...

This was moist and delicious. It didn't look too good though probably because the blueberry glaze was too blue for me. Next time I will try a lemon glaze instead. When I bake the cake I left...

This is FANTASTIC! It is very moist and yummy. I did everything exactly by the recipe. I will make it again and again!

This is THE best recipe! Instead of using a Bundt pan, I made giant muffins! Still used the blueberry glaze! My family loved them! Outstanding recipe!!!!!!

This is was a fantastic cake! I used frozen blueberries, half in the cake, half for the topping. I pourred a little water over the remaining berries,strained them, then added sweetener and corns...

This cake was great. It reminded me of blueberry pancakes.