Blueberry Cream Cheese Pound Cake I recipe

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Ingredients

1 (18.25 ounce) package yellow cake mix
¼ cup white sugar
3 eggs
1 (8 ounce) package cream cheese, room temperature
½ cup vegetable oil
1 teaspoon vanilla extract
1 ¼ cups blueberries

Nutrition Info

281.4 calories
carbohydrate: 30.5 g
cholesterol: 50.9 mg
fat: 16.4 g
fiber: 0.6 g
protein: 3.7 g
saturatedFat: 5 g
servingSize: -
sodium: 267 mg
sugar: 18.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 10-inch Bundt pan

Recipe Note

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

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