Blueberry Cream Cheese Pound Cake II Recipe

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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!

—LOHWA

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Most Helpful Critical Review

Feb 28, 2011

Very easy to make despite the fact the batter was soo dense it burned the motor out of my hand mixer!!! I made a lemon glaze instead of the blueberry on and that plus the cake itself was way too sweet!! Probably wouldn't make this again.

—CALICOOKIN

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238 Ratings

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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!

—ARWILSON

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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.

—DAYBREAKFIVE

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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!

—TLHUGHES

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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.

—THEFAMILYCHEF

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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!

—Adopt-K9

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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!!!!!!

—RUBYTUESDAY12

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Nutrition

Calories
382 kcal
19%

Carbohydrates
48.5 g
16%

Cholesterol
56 mg
19%

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.

Nutritional Information

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

% Daily Value *
** Total Fat 19.9g 31 %
** Saturated Fat 5.5g 28 %
** Cholesterol 56mg 19 %
** Sodium 354mg 14 %
** Potassium 68mg 2 %
** Total Carbohydrates 48.5g 16 %
** Dietary Fiber 0.8g 3 %
** Protein 3.8g 8 %
** Sugars 35.3g
** Vitamin A 5 %
** Vitamin C < 1 %
** Calcium 8 %
** Iron 9 %
** Thiamin 8 %
** Niacin 11 %
** Vitamin B6 3 %
** Magnesium 2 %
** Folate 22 %

* 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.