Blueberry Cream Cheese Pound Cake I

Blueberry Cream Cheese Pound Cake I

243
prissycat 2

"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

2 h 35 m servings 281 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

243
  1. 297 Ratings

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Most helpful positive review

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 bu...

Most helpful critical review

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 takin...

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 bu...

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 ad...

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...

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...

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 takin...

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 u...

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 ...

Great taste, very moist. I used a bag of frozen blueberries and it was fine. Cooked some of the blueberries with the sugar to make a thicker glaze. (crushed the berries before cooking) I also...