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

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.

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  • 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.

Partner Tip

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

Nutrition Facts

281.4 calories; 3.7 g protein; 30.5 g carbohydrates; 50.9 mg cholesterol; 267 mg sodium. Full Nutrition

Reviews (263)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/17/2008
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! Read More
(194)

Most helpful critical review

Rating: 2 stars
02/25/2014
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 taking close to the same amount of time as making it. I just don't have the kind of time and patience this cake requires. Read More
(27)
326 Ratings
  • 5 star values: 233
  • 4 star values: 64
  • 3 star values: 21
  • 2 star values: 7
  • 1 star values: 1
Rating: 5 stars
07/16/2008
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! Read More
(194)
Rating: 5 stars
08/12/2003
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! Read More
(89)
Rating: 5 stars
04/06/2008
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. Read More
(57)
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Rating: 5 stars
05/26/2003
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. Read More
(39)
Rating: 5 stars
07/14/2003
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. Read More
(32)
Rating: 5 stars
08/08/2020
I have been making this cake for over 10 years and it never fails to please whoever eats it. The only thing I change to the recipe is that I grease and sugar the pan rather than flour, And I use a lemon cake mix with lemon extract?. It’s my summer go-to cake!!! Read More
(30)
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Rating: 2 stars
02/24/2014
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 taking close to the same amount of time as making it. I just don't have the kind of time and patience this cake requires. Read More
(27)
Rating: 5 stars
07/19/2005
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 up to 350 for 30 then covered the bundt with foil and baked an additional 10 minutes.... It was moist & delicious & devoured! I used the recipe for Vanilla Glaze from this site too and sprinked powdered sugar & cinnamon.... perfect coffee cake & after school snack!! I will be trying strawberries next time thanks for all of the helpful hints! Read More
(23)
Rating: 5 stars
07/28/2006
Delicious and very easy. I'm eating a warm slice right now as I type up this review. I baked at 325 for approximately 1 hr. and it came out perfectly. I haven't iced it at this point and don't believe I will. This cake stands very well on its own without the extra sweetness an icing would provide. I'll be making this one again. By the way I used a white cake mix and a full pint of blueberries. Read More
(19)