Real Recipes From Real Home Cooks ®

red white and blueberry cream cheese poundcake

(2 ratings)
Recipe by
Kathie Carr
North Liberty, IN

This is a really good poundcake recipe dessed up for the 4th of July. It was a real hit when I served it about 2 years ago but I didn't get a picture then. The original recipe for Cream Cheese Blueberry Pound Cake came from my Mom. I added the fresh berries and made it a 4th of July dessert. You can use any color frosting drizzle and any fresh fruit in center. The picture is of the original version I made recently with light blue frosting so I adjusted the color to black and white to give you a better idea of what the cake will look like before the berries are placed in the center.

(2 ratings)
yield 12 serving(s)
prep time 15 Min
cook time 1 Hr

Ingredients For red white and blueberry cream cheese poundcake

  • 1 pkg
    (18.25 ounce) white cake mix
  • 1 pkg
    (3.4 ounce) instant vanilla pudding mix
  • 1/4 c
  • 1/4 c
  • 3/4 c
    vegetable oil
  • 3 lg
  • 1 pkg
    (8 ounce) cream cheese, room temperature
  • 1 can
    (16.5 ounce) blueberries, drained (not pie filling but canned berries)
  • 1 c
    powdered sugar
  • 2 Tbsp
  • 1 c
    fresh blueberries
  • 1 c
    fresh strawberries

How To Make red white and blueberry cream cheese poundcake

  • 1
    Preheat oven to 350 degrees. Generously 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 drained canned blueberries by hand. Pour batter into prepared pan.
  • 2
    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 10 minutes, then turn out onto a wire rack and cool completely.
  • 3
    Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons milk. Drizzle over cooled cake. Mix fresh blueberries and strawberries. Pour berries into center hole of bundt cake. Store cake in refrigerator.

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