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."
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1 (18.25 ounce) package
yellow cake mix
1 (3.4 ounce) package
instant vanilla pudding mix
1 (8 ounce) package
cream cheese, room temperature
1 (16.5 ounce) can
blueberries, drained, juice reserved
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!
I made cupcakes (24) from the recipe - other than that, followed it exactly. Maybe because I expected so much from all the reviews, but I didn't think it was outstanding. Good, just not out of this world. Thanks for sharing.
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 juice. Nice flavour combination.
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. I used fresh blueberries. This was very good a definite keeper at my house!
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 out 2 TBSP of the sugar in the batter and next time will leave out all together. Not sure why it is added anyway the cake is very sweet. My guests all loved it. I felt sorry for the other dessert as people came back for seconds of this cake. I know this group of people well and I don't remember anyone eating seconds of dessert before. I just sent the recipe to one of them who asked for it too I had it again for breakfast and it was even moister this morning. I will definitely make again.
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!!!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Cream Cheese Pound Cake II
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 382
** Calories from Fat: 179
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