Ensure your cream cheese is fully softened for a smooth batter. Gently fold in the blueberries to prevent them from bursting and coloring the batter too much. For a richer flavor, consider using melted butter instead of vegetable oil. If you don't have a Bundt pan, a tube pan or loaf pan will work, but adjust baking time accordingly. The cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Blueberry Cream Cheese Pound Cake II
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PREP TIME5 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 5 mins
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SERVING16 People
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VIEWS853
Indulge in the symphony of flavors with this delightful pound cake. The creamy texture, combined with bursts of juicy blueberries, creates a memorable treat perfect for any occasion. A delicate glaze adds a touch of elegance, making it as beautiful as it is delicious.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate49 g
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Cholesterol51 mg
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Fiber1 g
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Protein4 g
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Saturated Fat6 g
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Sodium354 mg
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Sugar35 g
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Fat20 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan to prevent sticking. (Prep time: 5 minutes)
02 Step
Recipe View In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, and white sugar. Whisk together until well combined. (Prep time: 2 minutes)
03 Step
Recipe View Create a well in the center of the dry ingredients. Add the water, vegetable oil, eggs, and softened cream cheese to the well. (Prep time: 3 minutes)
04 Step
Recipe View Using an electric mixer, begin mixing on low speed until the wet and dry ingredients are just blended. Scrape down the sides of the bowl to ensure even mixing. Increase the mixer speed to medium and beat for 4 minutes, until the batter is smooth and creamy. (Mix time: 6 minutes)
05 Step
Recipe View Gently fold in the drained blueberries, distributing them evenly throughout the batter. (Prep time: 2 minutes)
06 Step
Recipe View Pour the batter into the prepared Bundt pan, spreading evenly. (Prep time: 1 minute)
07 Step
Recipe View Bake in the preheated oven for 50 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (Bake time: 50-60 minutes)
08 Step
Recipe View Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (Cool time: 10 minutes +)
09 Step
Recipe View Prepare the glaze: In a small bowl, whisk together the confectioners' sugar with 2 tablespoons of the reserved blueberry juice until smooth. Add more juice, 1 teaspoon at a time, if needed to reach your desired consistency. (Prep time: 3 minutes)
10 Step
Recipe View Once the cake is completely cool, drizzle the blueberry glaze evenly over the top. Allow the glaze to set before serving. (Prep time: 2 minutes)
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Please Rate
Stefanie Krajcik
Feb 1, 2025Absolutely delicious! I added a hint of lemon zest to the batter for an extra pop of flavor.
Vincenzo Jast
Jul 9, 2024The glaze is the perfect finishing touch! It's so easy to make and adds a beautiful presentation to the cake.
Kasandra Swift
Aug 15, 2023This cake was a huge hit at our family gathering! Everyone loved the moist texture and the burst of blueberries.
Dayana Renner
Feb 21, 2023My cake turned out a little dry. Next time, I'll try adding a tablespoon or two of sour cream to the batter.
Shanny Dibbert
Jun 20, 2022I was a bit skeptical about using a cake mix, but this recipe is surprisingly delicious. The cream cheese adds such a lovely tang.