Blueberry Cream Cheese Pound Cake II

4.7
(279)

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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Prep Time:
5 mins
Cook Time:
1 hr
Total Time:
1 hr 5 mins
Servings:
16
Yield:
1 to 10 - inch bundt pan

Ingredients

  • 1 (18.25 ounce) package yellow cake mix

  • 1 (3.4 ounce) package instant vanilla pudding mix

  • ¼ cup white sugar

  • ¼ cup water

  • ¾ cup vegetable oil

  • 3 eggs

  • 1 (8 ounce) package cream cheese, room temperature

  • 1 (16.5 ounce) can blueberries, drained, juice reserved

  • 1 cup confectioners' sugar

Directions

  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.

Nutrition Facts (per serving)

382 Calories
20g Fat
49g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 382
% Daily Value *
Total Fat 20g 26%
Saturated Fat 6g 28%
Cholesterol 51mg 17%
Sodium 354mg 15%
Total Carbohydrate 49g 18%
Dietary Fiber 1g 3%
Total Sugars 35g
Protein 4g
Vitamin C 0mg 2%
Calcium 62mg 5%
Iron 1mg 5%
Potassium 68mg 1%

* 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.

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