Skip to main content New this month
Get the Allrecipes magazine

Blueberry Cream Cheese Pound Cake II

Rated as 4.69 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


1 h 5 m servings 382 cals
Original recipe yields 16 servings (1 - 10 inch Bundt pan)


{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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; 19.9 g fat; 48.5 g carbohydrates; 3.8 g protein; 51 mg cholesterol; 354 mg sodium. Full nutrition

Similar recipes


Read all reviews 231
  1. 268 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

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

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...

Most helpful
Most positive
Least positive

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!

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

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 ju...

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. ...

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...

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

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!!!!!!

This is was a fantastic cake! I used frozen blueberries, half in the cake, half for the topping. I pourred a little water over the remaining berries,strained them, then added sweetener and corns...

This cake was great. It reminded me of blueberry pancakes.