Blueberry Cream Cheese Pound Cake

Blueberry Cream Cheese Pound Cake

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Anita Hoffman


A moist and delectable blueberry pound cake which is a cinch to prepare and bake.


★★★★★ 2 votes

10 Min
1 Hr


  • 1 pkg
    yellow cake mix
  • 1/4 c
  • 3
  • 1 pkg
    (8 oz.) cream cheese, softened
  • 1/2 c
  • 1 tsp
  • 1 pt
    blueberries, rinsed and drained

How to Make Blueberry Cream Cheese Pound Cake


  1. Measure out 2 tbsps. of the cake mix and set aside.
  2. In a large bowl, mix cream cheese and sugar; then add eggs, oil, vanilla and cake mix. Beat on low speed for 1 minute.
    Scrape bowl and beat 4 minutes on medium speed.
  3. Toss blueberries with 2 tbsps. cake mix and then fold in blueberries.
  4. Spoon batter into greased and floured tube or Bundt pan.
  5. Bake at 325 degrees for 60-65 minutes.
  6. Cool in pan for 20 minutes, then take out of pan and cool completely on wire rack.

Printable Recipe Card

About Blueberry Cream Cheese Pound Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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