Blueberry Cream Cheese Pound Cake

A moist, sweet pound cake studded with blueberries and topped with a blueberry glaze.

Just look at how moist and delicious this Blueberry Cream Cheese Poundcake looks!

Another recipe from my baby shower and boy is it a good one. This recipe for Blueberry Cream Cheese Pound Cake is awesome!

I would recommend making it to day before, reserving the blueberry juice in the fridge until you are ready to glaze the cake. This gives the pound cake a little extra time to moisten and develop the flavor.

You could skip the glaze if you wanted it less sweet. I thought it added more of that tasty blueberry flavor.

Blueberry Cream Cheese Pound Cake

A moist, sweet pound cake studded with blueberries and topped with a blueberry glaze.
5 from 1 vote
Prep Time 10 minutes
55 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 16 slices, 12 cup (10 inch) Bundt pan
Calories 383 kcal


  • 12 Cup Bundt Pan (10 inch)


  • 18.25 ounce package yellow cake mix
  • 3.4 ounce package instant vanilla pudding mix
  • 1/4 cup white sugar
  • 1/4 cup water
  • 3/4 cup vegetable oil
  • 3 eggs
  • 8 ounce cream cheese ,room temperature
  • 15 ounce can whole blueberries in light syrup* drained, juice reserved
  • 1 cup confectioners’ sugar


  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • 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.
  • 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 20 minutes, then turn out onto a plate and cool completely.
  • Make Glaze: In a small bowl, combine confectioners’ sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.


*I have found whole canned blueberries by the brand Oregon Fruit Products (15 ounce).
If fresh or frozen blueberries were used, you may have to dredge them in flour and come up with an alternative glaze. You would be winging it as I have not tried this and this recipe is specifically for canned blueberries.
Recipe from Allrecipes.com


Serving: 1sliceCalories: 383kcalCarbohydrates: 56gProtein: 3gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 45mgSodium: 333mgPotassium: 77mgFiber: 1gSugar: 40gVitamin A: 241IUVitamin C: 0.2mgCalcium: 94mgIron: 1mg
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