Blueberry Cream Cheese Pound Cake II

Blueberry Cream Cheese Pound Cake II

212 Reviews 23 Pics
  • Prep

    5 m
  • Cook

    1 h
  • Ready In

    1 h 5 m
prissycat
Recipe by  prissycat

“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.”

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

ADVERTISEMENT

Directions

  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.

Share It

Reviews (212)

Rate This Recipe
LOHWA
52

LOHWA

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
39

ARWILSON

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

DAYBREAKFIVE
31

DAYBREAKFIVE

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.

More Reviews

Similar Recipes

Cream Cheese Pound Cake III
(760)

Cream Cheese Pound Cake III

Cream Cheese Pound Cake I
(476)

Cream Cheese Pound Cake I

Blueberry Cream Cheese Pound Cake I
(238)

Blueberry Cream Cheese Pound Cake I

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

Fudgy Cream Cheese Tunnel Cake
(59)

Fudgy Cream Cheese Tunnel Cake

Nutrition

Amount Per Serving (16 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cream Cheese Pound Cake III

>

next recipe:

Blueberry Cream Cheese Cake