Blueberry Cream Cheese Pound Cake II Recipe -
Blueberry Cream Cheese Pound Cake II Recipe

Blueberry Cream Cheese Pound Cake II

Recipe by  

"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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Ingredients Edit and Save

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

    5 mins
  • COOK

    1 hr

    1 hr 5 mins


  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 More Reviews

Most Helpful Positive Review
Jul 12, 2003

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!

Most Helpful Critical Review
Feb 11, 2008

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.

Aug 01, 2005

This cake has everything. Totally delicious! I used a white cake mix, fresh blueberries, and put a lemon glaze on top. Wonderful!

Feb 03, 2004

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.

Sep 20, 2003

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!

Oct 21, 2005

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.

Oct 20, 2005

This is FANTASTIC! It is very moist and yummy. I did everything exactly by the recipe. I will make it again and again!

Nov 22, 2004

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!!!!!!


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  • Calories
  • 382 kcal
  • 19%
  • Carbohydrates
  • 48.5 g
  • 16%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 19.9 g
  • 31%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 354 mg
  • 14%

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

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