Blueberry Cream Cheese Pound Cake I Recipe - Allrecipes.com
Blueberry Cream Cheese Pound Cake I Recipe
  • READY IN ABOUT hrs

Blueberry Cream Cheese Pound Cake I

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 10-inch Bundt pan Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    2 hrs 35 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 16, 2008

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!

 
Most Helpful Critical Review
Feb 24, 2014

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.

 
Aug 12, 2003

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!

 
Apr 06, 2008

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.

 
May 26, 2003

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.

 
Jul 13, 2003

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.

 
Jul 19, 2005

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!

 
Jul 10, 2005

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!

 

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Nutrition

  • Calories
  • 281 kcal
  • 14%
  • Carbohydrates
  • 30.5 g
  • 10%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 267 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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