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READY IN ABOUT 2¾ hrs

Blueberry Cream Cheese Pound Cake I

Read Reviews (228)

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

Ingredients Edit and Save

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Original recipe makes 1 10-inch Bundt pan Change Servings

1 (18.25 ounce) package yellow cake mix
1/4 cup white sugar
3 eggs
1 (8 ounce) package cream cheese, room temperature

1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/4 cups blueberries

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Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
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.
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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PREP 20 mins
COOK 45 mins
READY IN 2 hrs 35 mins

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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!

—naples34102

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Most Helpful Critical Review

Aug 20, 2008

I've made a few pound cake recipes from scratch, and this recipe does NOT even come close! Although it is moist, it is light and spongey in texture. Pound cake is heavy and dense. You need to use fresh blueberries to if you decide to make this to give flavor. I did use a french vanilla cake (what I had on hand). I subbed 1/4 cup of melted butter for the oil. Make to sure grease and flour the pan very well for it not to stick.

—GodivaGirl

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280 Ratings

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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!

—SANDYMAGS

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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.

—skiweaver9

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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.

—MAH243

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Sep 17, 2009

Delicious recipe and easy to make. If baked at 350 degrees, the cake needs to cook for about an hour and 15 minutes.

—MIHAELA

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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.

—FishinWidow

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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!

—Jeannie

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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.

Nutritional Information

Blueberry Cream Cheese Pound Cake I

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 281
Calories from Fat: 148

% Daily Value *
Total Fat 16.4g 25 %
Saturated Fat 5g 25 %
Cholesterol 56mg 19 %
Sodium 267mg 11 %
Potassium 65mg 2 %
Total Carbohydrates 30.5g 10 %
Dietary Fiber 0.6g 3 %
Protein 3.7g 7 %
Sugars 18.4g
Vitamin A 5 %
Vitamin C 2 %
Calcium 8 %
Iron 9 %
Thiamin 8 %
Niacin 11 %
Vitamin B6 3 %
Magnesium 2 %
Folate 23 %

* 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.