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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1 (18.25 ounce) package
yellow cake mix
1 (8 ounce) package
cream cheese, room temperature
1 1/4 cups
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!
Having made this cake a few times over the years, I can say that it's tasty and easy to make. However, it is a stickiness nightmare; removing it from the bowl, spatula, and fingers ends up taking close to the same amount of time as making it. I just don't have the kind of time and patience this cake requires.
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!
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.
I used egg beaters, fake sugar, fat free cream cheese, and apple sauce in place of the oil.
Even with those 'diet' options, this was still an incredible cake.
A very big hit with the family. Took the advice of others and used French Vanilla cake mix, increased blueberries to a pint, and baked at 350 for 55 minutes. Will definitely be making this one again...very simple with excellent results.
I love this cake, very dense and rich. I used lemon cake mix (which is a great accent to the blueberries), extra blueberries, and sugard the bundt pan rather than flour. The only downfall is the presentation. It doesn't really need a glaze or topping at all, (not even whipped cream), but it needs something to make it more visually appealing. The next time I make this I'll try a light sprinkle of powdered sugar, hopefully it'll help! I plan on making this many more times!
I followed the advice of others and this cake was fantastic! I used french vanilla cake mix, coated a pint of blueberries in flour to prevent them from sinking in the batter and I put the oven up to 350 for 30 then covered the bundt with foil and baked an additional 10 minutes.... It was moist & delicious & devoured! I used the recipe for Vanilla Glaze from this site too and sprinked powdered sugar & cinnamon.... perfect coffee cake & after school snack!! I will be trying strawberries next time, thanks for all of the helpful hints!
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Cream Cheese Pound Cake I
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 148
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