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Blueberry Cream Cheese Pound Cake II

SUBMITTED BY: prissycat  PHOTO BY: Jennifer 

"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."
Blueberry Cream Cheese Pound Cake II Recipe
RECIPE RATING:
This recipe has been rated 179 times with an average star rating of 4.7
Read Reviews (155)
PREP TIME  5 Min
COOK TIME  1 Hr
READY IN  1 Hr 5 Min
Original recipe yield 1 - 10 inch Bundt pan

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1/4 cup white sugar
  • 1/4 cup water
  • 3/4 cup vegetable oil
  • 3 eggs
  • 1 (8 ounce) package cream cheese, room temperature
  • 1 (16.5 ounce) can blueberries, drained, juice reserved
  •  
  • 1 cup confectioners' sugar

What to Drink?
Wine Port
Hot Non-Alcoholic Coffee

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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed on feb. 3, 2004 by DAYBREAKFIVE 
I thought the cake was very tasty. I served this to my mother in law who liked it very much.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on aug. 1, 2005 by ARWILSON 
This cake has everything. Totally delicious! I used a white cake mix, fresh blueberries, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on jul. 12, 2003 by LOHWA 
This was a very rich and yummy cake. I used frozen blueberries and since I did not have the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on oct. 21, 2005 by THEFAMILYCHEF 
This was moist and delicious. It didn't look too good though probably because the blueberry... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on jul. 23, 2003 by NJSS2000 
This cake was great. It reminded me of blueberry pancakes. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on nov. 22, 2004 by RUBYTUESDAY12 
This is THE best recipe! Instead of using a Bundt pan, I made giant muffins! Still used the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on mar. 11, 2004 by sandy 
This is was a fantastic cake! I used frozen blueberries, half in the cake, half for the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on oct. 20, 2005 by Adopt-K9 
This is FANTASTIC! It is very moist and yummy. I did everything exactly by the recipe. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on sep. 20, 2003 by TLHUGHES 
Awesome cake! I subsituted the vanilla pudding for Cheesecake pudding, I used the French... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed on sep. 20, 2003 by DEBORAH 
i really liked the results. a tender moist cake that's not too sweet. i followed some of the... MORE

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Nutritional Information
Blueberry Cream Cheese Pound Cake II

Servings Per Recipe: 16

Amount Per Serving

Calories: 383

  • Total Fat: 19.9g
  • Cholesterol: 56mg
  • Sodium: 352mg
  • Total Carbs: 48.5g
  •     Dietary Fiber: 0.8g
  • Protein: 3.8g

VIEW DETAILED NUTRITION

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