Blueberry Cream Cheese Pound Cake I

Blueberry Cream Cheese Pound Cake I

This is a recipe for an amazing pound cake that tastes like it came from the bakery. It’s light and fluffy, with a hint of sweetness and lots of cream cheese frosting. You won’t regret making this!

prep: 20 mins cook: 45 mins additional: 1 hr 30 mins total: 1 hr 95 mins Servings: 16 Yield: 1 10-inch Bundt pan


1 (8 ounce) package cream cheese, room temperature

¼ cup white sugar

1 (18.25 ounce) package yellow cake mix

½ cup vegetable oil

1 teaspoon vanilla extract

3 eggs

1 ¼ cups blueberries


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

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.

Nutrition Facts:

Per Serving: 281 calories; protein 3.7g; carbohydrates 30.5g; fat 16.4g; cholesterol 50.9mg; sodium 267mg.

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