Blueberry Cream Cheese Pound Cake I


This recipe is so easy and is so good! Great for breakfast with a cup of coffee, or for dessert.

Original recipe makes 1 10-inch Bundt pan


1 (18.25 ounce) package yellow cake mix
1/4 cup white sugar
3 eggs
1 (8 ounce) package cream cheese, room temperature
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/4 cups blueberries

  • PREP

    20 mins

  • COOK

    45 mins


    2 hrs 35 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
  2. 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.
  3. 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.


Calories: 281 kcal
Carbohydrates: 30.5 g
Cholesterol: 56 mg
Fat: 16.4 g
Fiber: 0.6 g
Protein: 3.7 g
Sodium: 267 mg