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Blueberry Cream Cheese Pound Cake

Another recipe from my baby shower, and boy is it a good one. This recipe for Blueberry Cream Cheese Pound Cake is awesome! Normally I am not the biggest fan of blueberries but this is one exception.

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.

Blueberry Cream Cheese Pound Cake
16 servings

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/4 cup white sugar
1/4 cup water
3/4 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

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 20 minutes, then turn out onto a plate 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.

Recipe from