blueberry cream cheese pound cake

blueberry cream cheese pound cake
  • 1 (18.25 ounce) package yellow cake mix
  • 1/4 cup white sugar
  • 3 eggs
  • 1 (8 ounce) package cream cheese, room temperature
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/4 cups blueberries


  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.

03/28/2017
blueberry cream cheese pound cake, recipe PT15M PT1H 5 455 calories

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