Blueberry Cream Cheese Pound Cake – a delicious recipe with poundcake mix, fresh blueberries, cream cheese, eggs, milk, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F Grease 9X5X2-inch loaf pan.
2
Place 1/4 cup cake mix in medium bowl; add blueberries and toss until well coated.
3
Beat cream cheese in large bowl 1 minute on medium speed of electric mixer until light and fluffy.
4
Add eggs, one at a time, beating well after each addition.
5
Add remaining cake mix alternately with milk, beginning and ending with cake mix, beating well after each addition.
6
Beat 1 minute on medium speed or until light and fluffy.
7
Fold blueberry mixture into batter.
8
Pour mixture into prepared pan.
9
Bake 55 to 60 minutes or until wooden pick inserted into center comes out clean.
10
6.Cool in pan on wire rack 10 minutes.
11
Remove cake to wire rack; cool completely.
12
Lightly sprinkle top with powdered sugar, if desired.
252
kcal
Calories
18
g
Fat
12
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (16 ounce) package poundcake mix, divided, 1 ½ cups fresh blueberries, 5 ounces cream cheese, softened, 2 eggs, and more.
Yes, Blueberry Cream Cheese Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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